APA (7th ed.) Citation

MA, U., MA, V., J, L., JB, H., MD, M., D, C., & L, P. (2022). Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar. Molecules (Basel, Switzerland), 27(4), . https://doi.org/10.3390/molecules27041190

Chicago Style (17th ed.) Citation

MA, Uranga-Soto, Vargas-Ortiz MA, León-Félix J, Heredia JB, Muy-Rangel MD, Chevalier-Lucia D, and Picart-Palmade L. "Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar." Molecules (Basel, Switzerland) 27, no. 4 (2022). https://doi.org/10.3390/molecules27041190.

MLA (9th ed.) Citation

MA, Uranga-Soto, et al. "Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar." Molecules (Basel, Switzerland), vol. 27, no. 4, 2022, https://doi.org/10.3390/molecules27041190.