Piazza, L., Picchi, V., Cortellino, G., Faoro, F., Masseroni, E., & Girotto, F. (2022). Effect of high frequency ultrasound pre-treatment on nutritional and technological properties of tomato paste. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 28(2), 180. https://doi.org/10.1177/10820132211003788
Style de citation ChicagoPiazza, L., V. Picchi, G. Cortellino, F. Faoro, E. Masseroni, et F. Girotto. "Effect of High Frequency Ultrasound Pre-treatment on Nutritional and Technological Properties of Tomato Paste." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 28, no. 2 (2022): 180. https://dx.doi.org/10.1177/10820132211003788.
Style de citation MLAPiazza, L., et al. "Effect of High Frequency Ultrasound Pre-treatment on Nutritional and Technological Properties of Tomato Paste." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 28, no. 2, 2022, p. 180.