APA Zitierstil

Arjmandi, M., Otón, M., Artés, F., Artés-Hernández, F., Gómez, P. A., & Aguayo, E. (2017). Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 23(1), 36.

Chicago Zitierstil

Arjmandi, Mitra, Mariano Otón, Francisco Artés, Francisco Artés-Hernández, Perla A. Gómez, und Encarna Aguayo. "Continuous Microwave Pasteurization of a Vegetable Smoothie Improves Its Physical Quality and Hinders Detrimental Enzyme Activity." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 23, no. 1 (2017): 36.

MLA Zitierstil

Arjmandi, Mitra, et al. "Continuous Microwave Pasteurization of a Vegetable Smoothie Improves Its Physical Quality and Hinders Detrimental Enzyme Activity." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 1, 2017, p. 36.