Giavoni, M.; Villanueva-Suárez, M.J.; De la Peña-Armada, R.; Garcia-Alonso, A.; Mateos-Aparicio, I.
Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product. Foods 2022, 11, 1973.
https://doi.org/10.3390/foods11131973
AMA Style
Giavoni M, Villanueva-Suárez MJ, De la Peña-Armada R, Garcia-Alonso A, Mateos-Aparicio I.
Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product. Foods. 2022; 11(13):1973.
https://doi.org/10.3390/foods11131973
Chicago/Turabian Style
Giavoni, Marta, MarÃa José Villanueva-Suárez, RocÃo De la Peña-Armada, Alejandra Garcia-Alonso, and Inmaculada Mateos-Aparicio.
2022. "Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product" Foods 11, no. 13: 1973.
https://doi.org/10.3390/foods11131973
APA Style
Giavoni, M., Villanueva-Suárez, M. J., De la Peña-Armada, R., Garcia-Alonso, A., & Mateos-Aparicio, I.
(2022). Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product. Foods, 11(13), 1973.
https://doi.org/10.3390/foods11131973