Yuan, L.; Liang, X.; Pan, X.; Lao, F.; Shi, Y.; Wu, J.
Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods 2021, 10, 3151.
https://doi.org/10.3390/foods10123151
AMA Style
Yuan L, Liang X, Pan X, Lao F, Shi Y, Wu J.
Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods. 2021; 10(12):3151.
https://doi.org/10.3390/foods10123151
Chicago/Turabian Style
Yuan, Lin, Xujuan Liang, Xin Pan, Fei Lao, Yong Shi, and Jihong Wu.
2021. "Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice" Foods 10, no. 12: 3151.
https://doi.org/10.3390/foods10123151
APA Style
Yuan, L., Liang, X., Pan, X., Lao, F., Shi, Y., & Wu, J.
(2021). Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods, 10(12), 3151.
https://doi.org/10.3390/foods10123151