Sroy, S.; Miller, F.A.; Fundo, J.F.; Silva, C.L.M.; Brandão, T.R.S.
Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage. Foods 2022, 11, 1499.
https://doi.org/10.3390/foods11101499
AMA Style
Sroy S, Miller FA, Fundo JF, Silva CLM, Brandão TRS.
Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage. Foods. 2022; 11(10):1499.
https://doi.org/10.3390/foods11101499
Chicago/Turabian Style
Sroy, Sengly, Fátima A. Miller, Joana F. Fundo, Cristina L. M. Silva, and Teresa R. S. Brandão.
2022. "Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage" Foods 11, no. 10: 1499.
https://doi.org/10.3390/foods11101499
APA Style
Sroy, S., Miller, F. A., Fundo, J. F., Silva, C. L. M., & Brandão, T. R. S.
(2022). Freeze-Drying Processes Applied to Melon Peel: Assessment of Physicochemical Attributes and Intrinsic Microflora Survival during Storage. Foods, 11(10), 1499.
https://doi.org/10.3390/foods11101499