Rocha, A. M., & Morais, A. M. M. B. (2011). Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ‘Jonagored’ apple.
Chicago Style (17th ed.) CitationRocha, Ada MCN, and Alcina M. M. B. Morais. Polyphenoloxidase Activity and Total Phenolic Content as Related to Browning of Minimally Processed ‘Jonagored’ Apple. 2011.
MLA (8th ed.) CitationRocha, Ada MCN, and Alcina M. M. B. Morais. Polyphenoloxidase Activity and Total Phenolic Content as Related to Browning of Minimally Processed ‘Jonagored’ Apple. 2011.
Warning: These citations may not always be 100% accurate.