Pérez, P.; Hashemi, S.; Cano-Lamadrid, M.; MartÃnez-Zamora, L.; Gómez, P.A.; Artés-Hernández, F.
Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage. Foods 2023, 12, 3808.
https://doi.org/10.3390/foods12203808
AMA Style
Pérez P, Hashemi S, Cano-Lamadrid M, MartÃnez-Zamora L, Gómez PA, Artés-Hernández F.
Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage. Foods. 2023; 12(20):3808.
https://doi.org/10.3390/foods12203808
Chicago/Turabian Style
Pérez, Pablo, Seyedehzeinab Hashemi, Marina Cano-Lamadrid, Lorena MartÃnez-Zamora, Perla A. Gómez, and Francisco Artés-Hernández.
2023. "Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage" Foods 12, no. 20: 3808.
https://doi.org/10.3390/foods12203808
APA Style
Pérez, P., Hashemi, S., Cano-Lamadrid, M., MartÃnez-Zamora, L., Gómez, P. A., & Artés-Hernández, F.
(2023). Effect of Ultrasound and High Hydrostatic Pressure Processing on Quality and Bioactive Compounds during the Shelf Life of a Broccoli and Carrot By-Products Beverage. Foods, 12(20), 3808.
https://doi.org/10.3390/foods12203808