Torrents-Masoliver, B.; Jofré, A.; Ribas-AgustÃ, A.; Bover-Cid, S.
Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree. Foods 2024, 13, 2600.
https://doi.org/10.3390/foods13162600
AMA Style
Torrents-Masoliver B, Jofré A, Ribas-Agustà A, Bover-Cid S.
Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree. Foods. 2024; 13(16):2600.
https://doi.org/10.3390/foods13162600
Chicago/Turabian Style
Torrents-Masoliver, Berta, Anna Jofré, Albert Ribas-AgustÃ, and Sara Bover-Cid.
2024. "Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree" Foods 13, no. 16: 2600.
https://doi.org/10.3390/foods13162600
APA Style
Torrents-Masoliver, B., Jofré, A., Ribas-AgustÃ, A., & Bover-Cid, S.
(2024). Enumeration Agar, Acid Exposure and Sampling Time Are Relevant Factors Accounting for the High-Pressure Inactivation of Vegetative Pathogens in Fruit Puree. Foods, 13(16), 2600.
https://doi.org/10.3390/foods13162600