Barberi, G.; González-Alonso, V.; Spilimbergo, S.; Barolo, M.; Zambon, A.; Facco, P.
Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis. Foods 2021, 10, 2999.
https://doi.org/10.3390/foods10122999
AMA Style
Barberi G, González-Alonso V, Spilimbergo S, Barolo M, Zambon A, Facco P.
Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis. Foods. 2021; 10(12):2999.
https://doi.org/10.3390/foods10122999
Chicago/Turabian Style
Barberi, Gianmarco, VÃctor González-Alonso, Sara Spilimbergo, Massimiliano Barolo, Alessandro Zambon, and Pierantonio Facco.
2021. "Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis" Foods 10, no. 12: 2999.
https://doi.org/10.3390/foods10122999
APA Style
Barberi, G., González-Alonso, V., Spilimbergo, S., Barolo, M., Zambon, A., & Facco, P.
(2021). Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis. Foods, 10(12), 2999.
https://doi.org/10.3390/foods10122999