Moura, J.R.R.d.O.; de Morais, B.R.S.; da Silva, J.H.F.; Alves, A.S.S.; Brandão, S.C.R.; Azoubel, P.M.
Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin. Foods 2024, 13, 2502.
https://doi.org/10.3390/foods13162502
AMA Style
Moura JRRdO, de Morais BRS, da Silva JHF, Alves ASS, Brandão SCR, Azoubel PM.
Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin. Foods. 2024; 13(16):2502.
https://doi.org/10.3390/foods13162502
Chicago/Turabian Style
Moura, José R. R. de O., Blenda R. S. de Morais, João H. F. da Silva, Amanda S. S. Alves, Shirley C. R. Brandão, and Patricia M. Azoubel.
2024. "Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin" Foods 13, no. 16: 2502.
https://doi.org/10.3390/foods13162502
APA Style
Moura, J. R. R. d. O., de Morais, B. R. S., da Silva, J. H. F., Alves, A. S. S., Brandão, S. C. R., & Azoubel, P. M.
(2024). Evaluation of Organic Acids and Ultrasound as Pretreatment in Convective Drying Kinetics and Quality Parameters of Pumpkin. Foods, 13(16), 2502.
https://doi.org/10.3390/foods13162502
