APA

Sandate-Flores L., Rostro-Alanis M. d. J., Mancera-Andrade E. I., Esquivel-Hernandez D. A., Brambila-Paz C., Parra-Saldívar R., Welti-Chanes J., Escobedo-Avellaneda Z. & Rodríguez-Rodríguez J. (2017). Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya-pineapple (. : Journal of food science and technology.

Chicago

Sandate-Flores Luisaldo, Rostro-Alanis Magdalena de J, Mancera-Andrade Elena Ivonne, Esquivel-Hernandez Diego A, Brambila-Paz Carlos, Parra-Saldívar Roberto, Welti-Chanes Jorge, Escobedo-Avellaneda Zamantha and Rodríguez-Rodríguez José. 2017. Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya-pineapple (. : Journal of food science and technology.

Harvard

Sandate-Flores L., Rostro-Alanis M. d. J., Mancera-Andrade E. I., Esquivel-Hernandez D. A., Brambila-Paz C., Parra-Saldívar R., Welti-Chanes J., Escobedo-Avellaneda Z. and Rodríguez-Rodríguez J. (2017). Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya-pineapple (. : Journal of food science and technology.

MLA

Sandate-Flores Luisaldo, Rostro-Alanis Magdalena de J, Mancera-Andrade Elena Ivonne, Esquivel-Hernandez Diego A, Brambila-Paz Carlos, Parra-Saldívar Roberto, Welti-Chanes Jorge, Escobedo-Avellaneda Zamantha and Rodríguez-Rodríguez José. Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya-pineapple (. : Journal of food science and technology. 2017.