APA Zitierstil

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

Chicago Zitierstil

Chen, Tianshun, Bin Li, Chi Shu, Jinlong Tian, Ye Zhang, Ningxuan Gao, Zhen Cheng, Xu Xie, und 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.

MLA Zitierstil

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.