Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages.

MLA

Baenas, N., et al. “Industrial Use of Pepper (Capsicum Annum L.) Derived Products: Technological Benefits and Biological Advantages.” Food Chemistry, vol. 274, Feb. 2019, pp. 872–85. EBSCOhost, https://doi.org/10.1016/j.foodchem.2018.09.047.

APA

Baenas, N., Belović, M., Ilic, N., Moreno, D. A., & García-Viguera, C. (2019). Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages. Food Chemistry, 274, 872–885. https://doi.org/10.1016/j.foodchem.2018.09.047

Chicago

Baenas, N, M Belović, N Ilic, D A Moreno, and C García-Viguera. 2019. “Industrial Use of Pepper (Capsicum Annum L.) Derived Products: Technological Benefits and Biological Advantages.” Food Chemistry 274 (February): 872–85. doi:10.1016/j.foodchem.2018.09.047.