Cita APA (7a ed.)
PURSITO, D. J., PURNOMO, E. H., FARDIAZ, D., & HARIYADI, P. (2022). Effect of Sterility Values and Retort Temperatures on the Antioxidant Activities, Soluble Protein, and PH of Canned Mushroom. Current Research in Nutrition & Food Science, 10(2), 553-566.
Cita Chicago Style (17a ed.)
PURSITO, DIDIK JOKO, EKO HARI PURNOMO, DEDI FARDIAZ, y PURWIYATNO HARIYADI. "Effect of Sterility Values and Retort Temperatures on the Antioxidant Activities, Soluble Protein, and PH of Canned Mushroom." Current Research in Nutrition & Food Science 10, no. 2 (2022): 553-566.
Cita MLA (9a ed.)
PURSITO, DIDIK JOKO, et al. "Effect of Sterility Values and Retort Temperatures on the Antioxidant Activities, Soluble Protein, and PH of Canned Mushroom." Current Research in Nutrition & Food Science, vol. 10, no. 2, 2022, pp. 553-566.
Precaución: Estas citas no son 100% exactas.