Salar, F.J.; DÃaz-Morcillo, A.; Fayos-Fernández, J.; Monzó-Cabrera, J.; Sánchez-Bravo, P.; DomÃnguez-Perles, R.; Fernández, P.S.; GarcÃa-Viguera, C.; Periago, P.M.
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages. Foods 2024, 13, 101.
https://doi.org/10.3390/foods13010101
AMA Style
Salar FJ, DÃaz-Morcillo A, Fayos-Fernández J, Monzó-Cabrera J, Sánchez-Bravo P, DomÃnguez-Perles R, Fernández PS, GarcÃa-Viguera C, Periago PM.
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages. Foods. 2024; 13(1):101.
https://doi.org/10.3390/foods13010101
Chicago/Turabian Style
Salar, Francisco J., Alejandro DÃaz-Morcillo, José Fayos-Fernández, Juan Monzó-Cabrera, Paola Sánchez-Bravo, Raúl DomÃnguez-Perles, Pablo S. Fernández, Cristina GarcÃa-Viguera, and Paula M. Periago.
2024. "Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages" Foods 13, no. 1: 101.
https://doi.org/10.3390/foods13010101
APA Style
Salar, F. J., DÃaz-Morcillo, A., Fayos-Fernández, J., Monzó-Cabrera, J., Sánchez-Bravo, P., DomÃnguez-Perles, R., Fernández, P. S., GarcÃa-Viguera, C., & Periago, P. M.
(2024). Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages. Foods, 13(1), 101.
https://doi.org/10.3390/foods13010101