Rivero-Angeles, K.D.; Buitimea-Cantúa, G.V.; Dávila-Ortiz, G.; López-Villegas, E.O.; Welti-Chanes, J.; Escobedo-Avellaneda, Z.; Téllez-Medina, D.I.
Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process. Foods 2024, 13, 177.
https://doi.org/10.3390/foods13020177
AMA Style
Rivero-Angeles KD, Buitimea-Cantúa GV, Dávila-Ortiz G, López-Villegas EO, Welti-Chanes J, Escobedo-Avellaneda Z, Téllez-Medina DI.
Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process. Foods. 2024; 13(2):177.
https://doi.org/10.3390/foods13020177
Chicago/Turabian Style
Rivero-Angeles, Katia D., Génesis V. Buitimea-Cantúa, Gloria Dávila-Ortiz, Edgar O. López-Villegas, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda, and DarÃo I. Téllez-Medina.
2024. "Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process" Foods 13, no. 2: 177.
https://doi.org/10.3390/foods13020177
APA Style
Rivero-Angeles, K. D., Buitimea-Cantúa, G. V., Dávila-Ortiz, G., López-Villegas, E. O., Welti-Chanes, J., Escobedo-Avellaneda, Z., & Téllez-Medina, D. I.
(2024). Microstructural Changes in Vanilla planifolia Beans after Using High-Hydrostatic-Pressure Treatment in the Curing Process. Foods, 13(2), 177.
https://doi.org/10.3390/foods13020177
