Gao, R.; Wu, Z.; Ma, Q.; Lu, Z.; Ye, F.; Zhao, G.
Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste. Foods 2021, 10, 2395.
https://doi.org/10.3390/foods10102395
AMA Style
Gao R, Wu Z, Ma Q, Lu Z, Ye F, Zhao G.
Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste. Foods. 2021; 10(10):2395.
https://doi.org/10.3390/foods10102395
Chicago/Turabian Style
Gao, Ruiping, Zhen Wu, Qian Ma, Zhiqiang Lu, Fayin Ye, and Guohua Zhao.
2021. "Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste" Foods 10, no. 10: 2395.
https://doi.org/10.3390/foods10102395
APA Style
Gao, R., Wu, Z., Ma, Q., Lu, Z., Ye, F., & Zhao, G.
(2021). Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste. Foods, 10(10), 2395.
https://doi.org/10.3390/foods10102395