Bu, Z.; Luo, W.; Wei, J.; Peng, J.; Wu, J.; Xu, Y.; Yu, Y.; Li, L.
Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree. Foods 2022, 11, 2717.
https://doi.org/10.3390/foods11172717
AMA Style
Bu Z, Luo W, Wei J, Peng J, Wu J, Xu Y, Yu Y, Li L.
Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree. Foods. 2022; 11(17):2717.
https://doi.org/10.3390/foods11172717
Chicago/Turabian Style
Bu, Zhibin, Wenshan Luo, Jiayin Wei, Jian Peng, Jijun Wu, Yujuan Xu, Yuanshan Yu, and Lu Li.
2022. "Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree" Foods 11, no. 17: 2717.
https://doi.org/10.3390/foods11172717
APA Style
Bu, Z., Luo, W., Wei, J., Peng, J., Wu, J., Xu, Y., Yu, Y., & Li, L.
(2022). Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree. Foods, 11(17), 2717.
https://doi.org/10.3390/foods11172717