Máté, M.; Molnár-Kleiber, B.; Kereszturi, J.; Jeivan, A.O.; Takács, K.; Belák, Á.
The Shelf Life of Ready-to-Cook Sweet Potato Varieties Using the Combined Effect of Vacuum-Packaging, Refrigeration, Fruit Pomace Extracts, and Organic Acids. Appl. Sci. 2025, 15, 5445.
https://doi.org/10.3390/app15105445
AMA Style
Máté M, Molnár-Kleiber B, Kereszturi J, Jeivan AO, Takács K, Belák Á.
The Shelf Life of Ready-to-Cook Sweet Potato Varieties Using the Combined Effect of Vacuum-Packaging, Refrigeration, Fruit Pomace Extracts, and Organic Acids. Applied Sciences. 2025; 15(10):5445.
https://doi.org/10.3390/app15105445
Chicago/Turabian Style
Máté, Mónika, Brigitta Molnár-Kleiber, Julianna Kereszturi, Azin Omid Jeivan, Krisztina Takács, and Ágnes Belák.
2025. "The Shelf Life of Ready-to-Cook Sweet Potato Varieties Using the Combined Effect of Vacuum-Packaging, Refrigeration, Fruit Pomace Extracts, and Organic Acids" Applied Sciences 15, no. 10: 5445.
https://doi.org/10.3390/app15105445
APA Style
Máté, M., Molnár-Kleiber, B., Kereszturi, J., Jeivan, A. O., Takács, K., & Belák, Á.
(2025). The Shelf Life of Ready-to-Cook Sweet Potato Varieties Using the Combined Effect of Vacuum-Packaging, Refrigeration, Fruit Pomace Extracts, and Organic Acids. Applied Sciences, 15(10), 5445.
https://doi.org/10.3390/app15105445
