APA

Gliemmo M. F., Montagnani M. A., Schelegueda L. I., González M. M. & Campos C. A. (20161110). Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Chicago

Gliemmo María F, Montagnani María A, Schelegueda Laura I, González Malena M and Campos Carmen A. 20161110. Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Harvard

Gliemmo M. F., Montagnani M. A., Schelegueda L. I., González M. M. and Campos C. A. (20161110). Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

MLA

Gliemmo María F, Montagnani María A, Schelegueda Laura I, González Malena M and Campos Carmen A. Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 20161110.