Cite
Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species.
MLA
Paciulli, Maria, et al. “Effects of High Hydrostatic Pressure on Physico-Chemical and Structural Properties of Two Pumpkin Species.” Food Chemistry, vol. 274, Feb. 2019, pp. 281–90. EBSCOhost, https://doi.org/10.1016/j.foodchem.2018.09.021.
APA
Paciulli, M., Rinaldi, M., Rodolfi, M., Ganino, T., Morbarigazzi, M., & Chiavaro, E. (2019). Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chemistry, 274, 281–290. https://doi.org/10.1016/j.foodchem.2018.09.021
Chicago
Paciulli, Maria, Massimiliano Rinaldi, Margherita Rodolfi, Tommaso Ganino, Michele Morbarigazzi, and Emma Chiavaro. 2019. “Effects of High Hydrostatic Pressure on Physico-Chemical and Structural Properties of Two Pumpkin Species.” Food Chemistry 274 (February): 281–90. doi:10.1016/j.foodchem.2018.09.021.