APA (7th ed.) Citation

Cruz, R. M. S., Godinho, A. I. A., Aslan, D., Kocak, N. F., & Vieira, M. C. Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching. ISEKI_Food Association (IFA).

Chicago Style (17th ed.) Citation

Cruz, Rui M. S., Ana I. A. Godinho, Dilek Aslan, Necip F. Kocak, and Margarida C. Vieira. Modeling the Kinetics of Peroxidase Inactivation, Colour and Texture Changes of Portuguese Cabbage (Brassica Oleracea L. Var. Costata DC) During UV-C Light and Heat Blanching. ISEKI_Food Association (IFA).

MLA (9th ed.) Citation

Cruz, Rui M. S., et al. Modeling the Kinetics of Peroxidase Inactivation, Colour and Texture Changes of Portuguese Cabbage (Brassica Oleracea L. Var. Costata DC) During UV-C Light and Heat Blanching. ISEKI_Food Association (IFA).