Arilla, E.; GarcÃa-Segovia, P.; MartÃnez-Monzó, J.; Codoñer-Franch, P.; Igual, M.
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility. Foods 2021, 10, 1198.
https://doi.org/10.3390/foods10061198
AMA Style
Arilla E, GarcÃa-Segovia P, MartÃnez-Monzó J, Codoñer-Franch P, Igual M.
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility. Foods. 2021; 10(6):1198.
https://doi.org/10.3390/foods10061198
Chicago/Turabian Style
Arilla, ElÃas, Purificación GarcÃa-Segovia, Javier MartÃnez-Monzó, Pilar Codoñer-Franch, and Marta Igual.
2021. "Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility" Foods 10, no. 6: 1198.
https://doi.org/10.3390/foods10061198
APA Style
Arilla, E., GarcÃa-Segovia, P., MartÃnez-Monzó, J., Codoñer-Franch, P., & Igual, M.
(2021). Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility. Foods, 10(6), 1198.
https://doi.org/10.3390/foods10061198