Munzenmayer, P.; Ulloa, J.; Pinto, M.; Ramirez, C.; Valencia, P.; Simpson, R.; Almonacid, S.
Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality. Foods 2020, 9, 211.
https://doi.org/10.3390/foods9020211
AMA Style
Munzenmayer P, Ulloa J, Pinto M, Ramirez C, Valencia P, Simpson R, Almonacid S.
Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality. Foods. 2020; 9(2):211.
https://doi.org/10.3390/foods9020211
Chicago/Turabian Style
Munzenmayer, Pablo, Jaime Ulloa, Marlene Pinto, Cristian Ramirez, Pedro Valencia, Ricardo Simpson, and Sergio Almonacid.
2020. "Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality" Foods 9, no. 2: 211.
https://doi.org/10.3390/foods9020211
APA Style
Munzenmayer, P., Ulloa, J., Pinto, M., Ramirez, C., Valencia, P., Simpson, R., & Almonacid, S.
(2020). Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality. Foods, 9(2), 211.
https://doi.org/10.3390/foods9020211