Escobedo-Avellaneda, Z., Pérez-Simón, I., Lavilla-Martín, M., Baranda-González, A., & Welti-Chanes, J. (2017). Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 23(2), 185. https://doi.org/10.1177/1082013216678537
Style de citation ChicagoEscobedo-Avellaneda, Zamantha, Izaskun Pérez-Simón, María Lavilla-Martín, Ana Baranda-González, et Jorge Welti-Chanes. "Enzymatic and Phytochemical Stabilization of Orange-strawberry-banana Beverages by High Hydrostatic Pressure and Mild Heat." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 23, no. 2 (2017): 185. https://dx.doi.org/10.1177/1082013216678537.
Style de citation MLAEscobedo-Avellaneda, Zamantha, et al. "Enzymatic and Phytochemical Stabilization of Orange-strawberry-banana Beverages by High Hydrostatic Pressure and Mild Heat." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 23, no. 2, 2017, p. 185.