Abea, A.; Gou, P.; Guardia, M.D.; Bañon, S.; Muñoz, I.
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate. Foods 2021, 10, 3124.
https://doi.org/10.3390/foods10123124
AMA Style
Abea A, Gou P, Guardia MD, Bañon S, Muñoz I.
Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate. Foods. 2021; 10(12):3124.
https://doi.org/10.3390/foods10123124
Chicago/Turabian Style
Abea, Andres, Pere Gou, Maria Dolors Guardia, Sancho Bañon, and Israel Muñoz.
2021. "Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate" Foods 10, no. 12: 3124.
https://doi.org/10.3390/foods10123124
APA Style
Abea, A., Gou, P., Guardia, M. D., Bañon, S., & Muñoz, I.
(2021). Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate. Foods, 10(12), 3124.
https://doi.org/10.3390/foods10123124