APA (7th ed.) Citation

Gonçalves, E. M., Pinheiro, J., Alegria, C., Abreu, M., Brandão, T. R. S., & Silva, C. L. (2010). Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (brassica oleracea L. ssp. Italica) during blanching.

Chicago Style (17th ed.) Citation

Gonçalves, Elsa M., Joaquina Pinheiro, C. Alegria, Marta Abreu, Teresa R. S. Brandão, and Cristina L.M Silva. Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (brassica Oleracea L. Ssp. Italica) During Blanching. 2010.

MLA (8th ed.) Citation

Gonçalves, Elsa M., et al. Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (brassica Oleracea L. Ssp. Italica) During Blanching. 2010.