Vilhena, N.Q.; Gil, R.; Llorca, E.; Moraga, G.; Salvador, A.
Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages. Foods 2020, 9, 870.
https://doi.org/10.3390/foods9070870
AMA Style
Vilhena NQ, Gil R, Llorca E, Moraga G, Salvador A.
Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages. Foods. 2020; 9(7):870.
https://doi.org/10.3390/foods9070870
Chicago/Turabian Style
Vilhena, Nariane Q., Rebeca Gil, Empar Llorca, Gemma Moraga, and Alejandra Salvador.
2020. "Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages" Foods 9, no. 7: 870.
https://doi.org/10.3390/foods9070870
APA Style
Vilhena, N. Q., Gil, R., Llorca, E., Moraga, G., & Salvador, A.
(2020). Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages. Foods, 9(7), 870.
https://doi.org/10.3390/foods9070870