Cita APA (7a ed.)

Guerrero, S., & Char, C. D. (2017). Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology.

Cita Chicago Style (17a ed.)

Guerrero, Sandra, y Cielo Dolores Char. Optimisation of Minimal Processing Variables to Preserve the Functional Quality and Colour of Carrot Juice by Means of the Response Surface Methodology. 2017.

Cita MLA (8a ed.)

Guerrero, Sandra, y Cielo Dolores Char. Optimisation of Minimal Processing Variables to Preserve the Functional Quality and Colour of Carrot Juice by Means of the Response Surface Methodology. 2017.