Abbaspour-Gilandeh, Y.; Kaveh, M.; Fatemi, H.; Aziz, M.
Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties. Foods 2021, 10, 1006.
https://doi.org/10.3390/foods10051006
AMA Style
Abbaspour-Gilandeh Y, Kaveh M, Fatemi H, Aziz M.
Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties. Foods. 2021; 10(5):1006.
https://doi.org/10.3390/foods10051006
Chicago/Turabian Style
Abbaspour-Gilandeh, Yousef, Mohammad Kaveh, Hamideh Fatemi, and Muhammad Aziz.
2021. "Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties" Foods 10, no. 5: 1006.
https://doi.org/10.3390/foods10051006
APA Style
Abbaspour-Gilandeh, Y., Kaveh, M., Fatemi, H., & Aziz, M.
(2021). Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties. Foods, 10(5), 1006.
https://doi.org/10.3390/foods10051006