Cita APA (7a ed.)

Ferrario, M., Guerrero, S., & Char, C. 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.)

Ferrario, M., S. Guerrero, y C. Char. Optimisation of Minimal Processing Variables to Preserve the Functional Quality and Colour of Carrot Juice by Means of the Response Surface Methodology.

Cita MLA (8a ed.)

Ferrario, M., et al. Optimisation of Minimal Processing Variables to Preserve the Functional Quality and Colour of Carrot Juice by Means of the Response Surface Methodology.