Rascón, L.; Cruz, M.; Rodríguez-Jasso, R.M.; Neira-Vielma, A.A.; Ramírez-Barrón, S.N.; Belmares, R.
Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana. Foods 2020, 9, 1834.
https://doi.org/10.3390/foods9121834
AMA Style
Rascón L, Cruz M, Rodríguez-Jasso RM, Neira-Vielma AA, Ramírez-Barrón SN, Belmares R.
Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana. Foods. 2020; 9(12):1834.
https://doi.org/10.3390/foods9121834
Chicago/Turabian Style
Rascón, Luis, Mario Cruz, Rosa M. Rodríguez-Jasso, Alberto A. Neira-Vielma, Sonia N. Ramírez-Barrón, and Ruth Belmares.
2020. "Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana" Foods 9, no. 12: 1834.
https://doi.org/10.3390/foods9121834
APA Style
Rascón, L., Cruz, M., Rodríguez-Jasso, R. M., Neira-Vielma, A. A., Ramírez-Barrón, S. N., & Belmares, R.
(2020). Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana. Foods, 9(12), 1834.
https://doi.org/10.3390/foods9121834
