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 ChicagoChen, 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 MLAChen, 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.