Citations refer to the original publication, not to a Scieee localized version.
Torres, M. N., Lázaro, J. J., Periago, J. L., Gil, A., Faus, M. J., & Granada, U. D. (1994). Changes in the content of free amino acids In cherimoya fruits at various ripening temperatures. Universidad de Granada, Facultad de Farmacia. https://digibug.ugr.es/handle/10481/83655
Torres, M. N., et al. Changes in the content of free amino acids In cherimoya fruits at various ripening temperatures. Universidad de Granada, Facultad de Farmacia., 1994. https://digibug.ugr.es/handle/10481/83655.
Torres, M. N., J. J. Lázaro, J. L. Periago, A. Gil, M. J. Faus, and Universidad de Granada. Changes in the content of free amino acids In cherimoya fruits at various ripening temperatures. Universidad de Granada, Facultad de Farmacia., 1994. https://digibug.ugr.es/handle/10481/83655.
Torres, M. N. et al. (1994) Changes in the content of free amino acids In cherimoya fruits at various ripening temperatures. Universidad de Granada, Facultad de Farmacia. Available at: https://digibug.ugr.es/handle/10481/83655.
M. N. Torres, J. J. Lázaro, J. L. Periago, A. Gil, M. J. Faus, and U. D. Granada, “Changes in the content of free amino acids In cherimoya fruits at various ripening temperatures,” Universidad de Granada, Facultad de Farmacia., 1994. [Online]. Available: https://digibug.ugr.es/handle/10481/83655
@misc{torres1994changes,
author = {Torres, M. N. and Lázaro, J. J. and Periago, J. L. and Gil, A. and Faus, M. J. and Granada, Universidad de},
title = {Changes in the content of free amino acids In cherimoya fruits at various ripening temperatures},
year = {1994},
publisher = {Universidad de Granada, Facultad de Farmacia.},
url = {https://digibug.ugr.es/handle/10481/83655}
}
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