Style de citation APA

Chen, T., Li, B., Shu, C., Tian, J., Zhang, Y., Gao, N., . . . Wang, J. (2022). Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 28(2), 169. https://doi.org/10.1177/10820132211004316

Style de citation Chicago

Chen, Tianshun, Bin Li, Chi Shu, Jinlong Tian, Ye Zhang, Ningxuan Gao, Zhen Cheng, Xu Xie, et Jiaxin Wang. "Combined Effect of Thermosonication and High Hydrostatic Pressure on Bioactive Compounds, Microbial Load, and Enzyme Activities of Blueberry Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 28, no. 2 (2022): 169. https://dx.doi.org/10.1177/10820132211004316.

Style de citation MLA

Chen, Tianshun, et al. "Combined Effect of Thermosonication and High Hydrostatic Pressure on Bioactive Compounds, Microbial Load, and Enzyme Activities of Blueberry Juice." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 28, no. 2, 2022, p. 169.

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