Rinaldi, M.; Dhenge, R.; Rodolfi, M.; Bertani, G.; Bernini, V.; Dall’Acqua, S.; Ganino, T.
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods 2023, 12, 1280.
https://doi.org/10.3390/foods12061280
AMA Style
Rinaldi M, Dhenge R, Rodolfi M, Bertani G, Bernini V, Dall’Acqua S, Ganino T.
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods. 2023; 12(6):1280.
https://doi.org/10.3390/foods12061280
Chicago/Turabian Style
Rinaldi, Massimiliano, Rohini Dhenge, Margherita Rodolfi, Gaia Bertani, Valentina Bernini, Stefano Dall’Acqua, and Tommaso Ganino.
2023. "Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes" Foods 12, no. 6: 1280.
https://doi.org/10.3390/foods12061280
APA Style
Rinaldi, M., Dhenge, R., Rodolfi, M., Bertani, G., Bernini, V., Dall’Acqua, S., & Ganino, T.
(2023). Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods, 12(6), 1280.
https://doi.org/10.3390/foods12061280