Cite
Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach.
MLA
Silva, Leonardo P., et al. “Modeling the Effects of Temperature and PH on the Resistance of Alicyclobacillus Acidoterrestris in Conventional Heat-Treated Fruit Beverages through a Meta-Analysis Approach.” Food Microbiology, vol. 46, Apr. 2015, pp. 541–52. EBSCOhost, https://doi.org/10.1016/j.fm.2014.09.019.
APA
Silva, L. P., Gonzales-Barron, U., Cadavez, V., & Sant’Ana, A. S. (2015). Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach. Food Microbiology, 46, 541–552. https://doi.org/10.1016/j.fm.2014.09.019
Chicago
Silva, Leonardo P., Ursula Gonzales-Barron, Vasco Cadavez, and Anderson S. Sant’Ana. 2015. “Modeling the Effects of Temperature and PH on the Resistance of Alicyclobacillus Acidoterrestris in Conventional Heat-Treated Fruit Beverages through a Meta-Analysis Approach.” Food Microbiology 46 (April): 541–52. doi:10.1016/j.fm.2014.09.019.