Kravets, M.; GarcÃa-Alonso, F.J.; Abea, A.; Guà rdia, M.D.; Muñoz, I.; Bañón, S.
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo. Foods 2024, 13, 349.
https://doi.org/10.3390/foods13020349
AMA Style
Kravets M, GarcÃa-Alonso FJ, Abea A, Guà rdia MD, Muñoz I, Bañón S.
Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo. Foods. 2024; 13(2):349.
https://doi.org/10.3390/foods13020349
Chicago/Turabian Style
Kravets, Marina, Francisco Javier GarcÃa-Alonso, Andrés Abea, Maria Dolors Guà rdia, Israel Muñoz, and Sancho Bañón.
2024. "Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo" Foods 13, no. 2: 349.
https://doi.org/10.3390/foods13020349
APA Style
Kravets, M., GarcÃa-Alonso, F. J., Abea, A., Guà rdia, M. D., Muñoz, I., & Bañón, S.
(2024). Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo. Foods, 13(2), 349.
https://doi.org/10.3390/foods13020349