Hoque, M., Talukdar, S., Roy, K. R., Hossain, M. A., & Zzaman, W. (2024). Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 30(1), 37. https://doi.org/10.1177/10820132221127504
Style de citation ChicagoHoque, Mominul, Suvro Talukdar, Keya Rani Roy, Mohammad Afzal Hossain, et Wahidu Zzaman. "Sonication and Thermal Treatment of Pineapple Juice: Comparative Assessment of the Physicochemical Properties, Antioxidant Activities and Microbial Inactivation." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 30, no. 1 (2024): 37. https://dx.doi.org/10.1177/10820132221127504.
Style de citation MLAHoque, Mominul, et al. "Sonication and Thermal Treatment of Pineapple Juice: Comparative Assessment of the Physicochemical Properties, Antioxidant Activities and Microbial Inactivation." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 30, no. 1, 2024, p. 37.