APA (7th ed.) Citation

Castro, I. A. C. L., Vicente, A. A., Macedo, B. R., & Teixeira, J. A. (2004). Comparison of the Thermal Inactivation Kinetics of Byssochlamys fulva and Three Enzymes used as TTIs for Various Food Processes under Conventional and Ohmic Heating.

Chicago Style (17th ed.) Citation

Castro, Inês Alexandra Casaca Lage, A. A. Vicente, B. R. Macedo, and J. A. Teixeira. Comparison of the Thermal Inactivation Kinetics of Byssochlamys Fulva and Three Enzymes Used as TTIs for Various Food Processes Under Conventional and Ohmic Heating. 2004.

MLA (8th ed.) Citation

Castro, Inês Alexandra Casaca Lage, et al. Comparison of the Thermal Inactivation Kinetics of Byssochlamys Fulva and Three Enzymes Used as TTIs for Various Food Processes Under Conventional and Ohmic Heating. 2004.