Polak, N.; Kalisz, S.; Hać-Szymańczuk, E.; Kruszewski, B.
Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars. Foods 2024, 13, 3963.
https://doi.org/10.3390/foods13233963
AMA Style
Polak N, Kalisz S, Hać-Szymańczuk E, Kruszewski B.
Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars. Foods. 2024; 13(23):3963.
https://doi.org/10.3390/foods13233963
Chicago/Turabian Style
Polak, Natalia, Stanisław Kalisz, Elżbieta Hać-Szymańczuk, and Bartosz Kruszewski.
2024. "Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars" Foods 13, no. 23: 3963.
https://doi.org/10.3390/foods13233963
APA Style
Polak, N., Kalisz, S., Hać-Szymańczuk, E., & Kruszewski, B.
(2024). Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars. Foods, 13(23), 3963.
https://doi.org/10.3390/foods13233963
