Shad, E.; Raninen, K.; Podergina, S.; Chan, L.I.; Tong, K.P.; Hälikkä, H.; Huovinen, M.; Korhonen, J.
Impact of High-Pressure Processing on Quality and Safety of High-Oil-Content Pesto Sauce: A Comparative Study with Thermal Processing. Appl. Sci. 2024, 14, 9425.
https://doi.org/10.3390/app14209425
AMA Style
Shad E, Raninen K, Podergina S, Chan LI, Tong KP, Hälikkä H, Huovinen M, Korhonen J.
Impact of High-Pressure Processing on Quality and Safety of High-Oil-Content Pesto Sauce: A Comparative Study with Thermal Processing. Applied Sciences. 2024; 14(20):9425.
https://doi.org/10.3390/app14209425
Chicago/Turabian Style
Shad, Ehsan, Kaisa Raninen, Svetlana Podergina, Lok In Chan, Kam Pui Tong, Heidi Hälikkä, Marjo Huovinen, and Jenni Korhonen.
2024. "Impact of High-Pressure Processing on Quality and Safety of High-Oil-Content Pesto Sauce: A Comparative Study with Thermal Processing" Applied Sciences 14, no. 20: 9425.
https://doi.org/10.3390/app14209425
APA Style
Shad, E., Raninen, K., Podergina, S., Chan, L. I., Tong, K. P., Hälikkä, H., Huovinen, M., & Korhonen, J.
(2024). Impact of High-Pressure Processing on Quality and Safety of High-Oil-Content Pesto Sauce: A Comparative Study with Thermal Processing. Applied Sciences, 14(20), 9425.
https://doi.org/10.3390/app14209425