Pino-Hernández, E.; Alves, M.; Moreira, N.; Lima, V.; Pinto, C.A.; Saraiva, J.A.
Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree. Appl. Sci. 2024, 14, 3088.
https://doi.org/10.3390/app14073088
AMA Style
Pino-Hernández E, Alves M, Moreira N, Lima V, Pinto CA, Saraiva JA.
Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree. Applied Sciences. 2024; 14(7):3088.
https://doi.org/10.3390/app14073088
Chicago/Turabian Style
Pino-Hernández, Enrique, Marco Alves, Nicole Moreira, Vasco Lima, Carlos A. Pinto, and Jorge A. Saraiva.
2024. "Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree" Applied Sciences 14, no. 7: 3088.
https://doi.org/10.3390/app14073088
APA Style
Pino-Hernández, E., Alves, M., Moreira, N., Lima, V., Pinto, C. A., & Saraiva, J. A.
(2024). Effects of Equivalent Processing Conditions for Microbial Inactivation by Innovative Nonthermal Technologies on the Safety, Quality, and Shelf-Life of Reineta Parda Apple Puree. Applied Sciences, 14(7), 3088.
https://doi.org/10.3390/app14073088
