Li, F.; Zhang, F.; Chen, R.; Ma, Z.; Wu, H.; Zhang, Z.; Yin, S.; Zhou, M.
Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple. Foods 2024, 13, 22.
https://doi.org/10.3390/foods13010022
AMA Style
Li F, Zhang F, Chen R, Ma Z, Wu H, Zhang Z, Yin S, Zhou M.
Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple. Foods. 2024; 13(1):22.
https://doi.org/10.3390/foods13010022
Chicago/Turabian Style
Li, Fuli, Fan Zhang, Ruixian Chen, Zexiang Ma, Hejun Wu, Zhiqing Zhang, Shutao Yin, and Man Zhou.
2024. "Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple" Foods 13, no. 1: 22.
https://doi.org/10.3390/foods13010022
APA Style
Li, F., Zhang, F., Chen, R., Ma, Z., Wu, H., Zhang, Z., Yin, S., & Zhou, M.
(2024). Effects of High-Pressure Homogenization Treatment on the Development of Antioxidant Zanthoxylum bungeanum Leaf Powder Films for Preservation of Fresh-Cut Apple. Foods, 13(1), 22.
https://doi.org/10.3390/foods13010022