Torán-Pereg, P.; Deba-Rementeria, S.; Estrada, O.; Pardo, G.; Vázquez-Araújo, L.
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials. Foods 2023, 12, 3536.
https://doi.org/10.3390/foods12193536
AMA Style
Torán-Pereg P, Deba-Rementeria S, Estrada O, Pardo G, Vázquez-Araújo L.
Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials. Foods. 2023; 12(19):3536.
https://doi.org/10.3390/foods12193536
Chicago/Turabian Style
Torán-Pereg, Paula, Shuyana Deba-Rementeria, Olaia Estrada, Guillermo Pardo, and Laura Vázquez-Araújo.
2023. "Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials" Foods 12, no. 19: 3536.
https://doi.org/10.3390/foods12193536
APA Style
Torán-Pereg, P., Deba-Rementeria, S., Estrada, O., Pardo, G., & Vázquez-Araújo, L.
(2023). Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials. Foods, 12(19), 3536.
https://doi.org/10.3390/foods12193536