APA (7th ed.) Citation

Ulloa, J., Aguilar-Pusian, J., Rosas-Ulloa, P., del C. Galavíz-Ortíz, K., & Ulloa-Rangel, B. (2010). Efecto del remojo con acido citrico, acido ascorbico y sorbato de potasio en la calidad fisicoquimica y microbiologica de jaca minimamente procesada Effect of soaking conditions with citric acid, ascorbic acid and potassium sorbate on the physicochemical and microbiological quality of minimally processed jackfruit. CyTA: Journal of Food, 8(3), 193. https://doi.org/10.1080/19476330903348791

Chicago Style (17th ed.) Citation

Ulloa, J.A, J.R Aguilar-Pusian, P. Rosas-Ulloa, K.M del C. Galavíz-Ortíz, and B.E Ulloa-Rangel. "Efecto Del Remojo Con Acido Citrico, Acido Ascorbico Y Sorbato De Potasio En La Calidad Fisicoquimica Y Microbiologica De Jaca Minimamente Procesada Effect of Soaking Conditions with Citric Acid, Ascorbic Acid and Potassium Sorbate on the Physicochemical and Microbiological Quality of Minimally Processed Jackfruit." CyTA: Journal of Food 8, no. 3 (2010): 193. https://doi.org/10.1080/19476330903348791.

MLA (9th ed.) Citation

Ulloa, J.A, et al. "Efecto Del Remojo Con Acido Citrico, Acido Ascorbico Y Sorbato De Potasio En La Calidad Fisicoquimica Y Microbiologica De Jaca Minimamente Procesada Effect of Soaking Conditions with Citric Acid, Ascorbic Acid and Potassium Sorbate on the Physicochemical and Microbiological Quality of Minimally Processed Jackfruit." CyTA: Journal of Food, vol. 8, no. 3, 2010, p. 193, https://doi.org/10.1080/19476330903348791.