Rodríguez-Rico, D.; Sáenz-Esqueda, M.d.l.Á.; Meza-Velázquez, J.A.; Martínez-García, J.J.; Quezada-Rivera, J.J.; Umaña, M.M.; Minjares-Fuentes, R.
High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (Cucumis melo) Juice. Foods 2022, 11, 2648.
https://doi.org/10.3390/foods11172648
AMA Style
Rodríguez-Rico D, Sáenz-Esqueda MdlÁ, Meza-Velázquez JA, Martínez-García JJ, Quezada-Rivera JJ, Umaña MM, Minjares-Fuentes R.
High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (Cucumis melo) Juice. Foods. 2022; 11(17):2648.
https://doi.org/10.3390/foods11172648
Chicago/Turabian Style
Rodríguez-Rico, Daniel, María de los Ángeles Sáenz-Esqueda, Jorge Armando Meza-Velázquez, Juan José Martínez-García, Jesús Josafath Quezada-Rivera, Mónica M. Umaña, and Rafael Minjares-Fuentes.
2022. "High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (Cucumis melo) Juice" Foods 11, no. 17: 2648.
https://doi.org/10.3390/foods11172648
APA Style
Rodríguez-Rico, D., Sáenz-Esqueda, M. d. l. Á., Meza-Velázquez, J. A., Martínez-García, J. J., Quezada-Rivera, J. J., Umaña, M. M., & Minjares-Fuentes, R.
(2022). High-Intensity Ultrasound Processing Enhances the Bioactive Compounds, Antioxidant Capacity and Microbiological Quality of Melon (Cucumis melo) Juice. Foods, 11(17), 2648.
https://doi.org/10.3390/foods11172648
