Cita APA (7a ed.)

Ojeda, G., Sgroppo, S., & Zaritzky, N. Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning.

Cita Chicago Style (17a ed.)

Ojeda, G.A, S.C Sgroppo, y N.E Zaritzky. Application of Edible Coatings in Minimally Processed Sweet Potatoes (Ipomoea Batatas L.) to Prevent Enzymatic Browning.

Cita MLA (8a ed.)

Ojeda, G.A, et al. Application of Edible Coatings in Minimally Processed Sweet Potatoes (Ipomoea Batatas L.) to Prevent Enzymatic Browning.