Article Versions Notes

López-Lluch DB, Cano-Lamadrid M, Hernández F, Zimmer A, Lech K, Figiel A, Carbonell-Barrachina ÁA, Wojdyło A. Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules. 2020; 25(16):3643. https://doi.org/10.3390/molecules25163643

López-Lluch, David Bernardo, Marina Cano-Lamadrid, Francisca Hernández, Aleksandra Zimmer, Krzysztof Lech, Adam Figiel, Ángel Antonio Carbonell-Barrachina, and Aneta Wojdyło. 2020. "Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods" Molecules 25, no. 16: 3643. https://doi.org/10.3390/molecules25163643

López-Lluch, D. B., Cano-Lamadrid, M., Hernández, F., Zimmer, A., Lech, K., Figiel, A., Carbonell-Barrachina, Á. A., & Wojdyło, A. (2020). Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. ‘Algar’ Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods. Molecules, 25(16), 3643. https://doi.org/10.3390/molecules25163643