Razola-DÃaz, M.d.C.; Verardo, V.; Gómez-Caravaca, A.M.; GarcÃa-Villanova, B.; Guerra-Hernández, E.J.
Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods 2023, 12, 500.
https://doi.org/10.3390/foods12030500
AMA Style
Razola-DÃaz MdC, Verardo V, Gómez-Caravaca AM, GarcÃa-Villanova B, Guerra-Hernández EJ.
Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods. 2023; 12(3):500.
https://doi.org/10.3390/foods12030500
Chicago/Turabian Style
Razola-DÃaz, MarÃa del Carmen, Vito Verardo, Ana MarÃa Gómez-Caravaca, Belén GarcÃa-Villanova, and Eduardo Jesús Guerra-Hernández.
2023. "Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity" Foods 12, no. 3: 500.
https://doi.org/10.3390/foods12030500
APA Style
Razola-DÃaz, M. d. C., Verardo, V., Gómez-Caravaca, A. M., GarcÃa-Villanova, B., & Guerra-Hernández, E. J.
(2023). Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods, 12(3), 500.
https://doi.org/10.3390/foods12030500