Gomes, M., Vieira, T., Fundo, J. F., & Almeida, D. P. (2017). Polyphenoloxidase activity and browning in fresh-cut "Rocha" pear as affected by pH, phenolic substrates and antibrowning additives.
Chicago Style (17th ed.) CitationGomes, M.Helena, Tiago Vieira, Joana F. Fundo, and Domingos P.F Almeida. Polyphenoloxidase Activity and Browning in Fresh-cut "Rocha" Pear as Affected by PH, Phenolic Substrates and Antibrowning Additives. 2017.
MLA (8th ed.) CitationGomes, M.Helena, et al. Polyphenoloxidase Activity and Browning in Fresh-cut "Rocha" Pear as Affected by PH, Phenolic Substrates and Antibrowning Additives. 2017.
Warning: These citations may not always be 100% accurate.