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Bernal-Mercado AT, Ayala-Zavala JF, Cruz-Valenzuela MR, Gonzalez-Aguilar GA, Nazzaro F, Fratianni F, Miranda MRAd, Silva-Espinoza BA. Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango. Foods. 2018; 7(8):120. https://doi.org/10.3390/foods7080120

Bernal-Mercado, Ariadna Thalia, Jesus Fernando Ayala-Zavala, Manuel Reynaldo Cruz-Valenzuela, Gustavo A. Gonzalez-Aguilar, Filomena Nazzaro, Florinda Fratianni, Maria Raquel Alcantara de Miranda, and Brenda A. Silva-Espinoza. 2018. "Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango" Foods 7, no. 8: 120. https://doi.org/10.3390/foods7080120

Bernal-Mercado, A. T., Ayala-Zavala, J. F., Cruz-Valenzuela, M. R., Gonzalez-Aguilar, G. A., Nazzaro, F., Fratianni, F., Miranda, M. R. A. d., & Silva-Espinoza, B. A. (2018). Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango. Foods, 7(8), 120. https://doi.org/10.3390/foods7080120