Bassama, J.; Tamba, A.; Ndong, M.; Sarr, K.D.D.; Cissé, M.
Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models. Beverages 2021, 7, 2.
https://doi.org/10.3390/beverages7010002
AMA Style
Bassama J, Tamba A, Ndong M, Sarr KDD, Cissé M.
Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models. Beverages. 2021; 7(1):2.
https://doi.org/10.3390/beverages7010002
Chicago/Turabian Style
Bassama, Joseph, Abdoulaye Tamba, Moussa Ndong, Khakhila Dieu Donnée Sarr, and Mady Cissé.
2021. "Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models" Beverages 7, no. 1: 2.
https://doi.org/10.3390/beverages7010002
APA Style
Bassama, J., Tamba, A., Ndong, M., Sarr, K. D. D., & Cissé, M.
(2021). Degradation Kinetics of Betacyanins during the Pasteurization and Storage of Cactus Pear (Opuntia dillenii Haw.) Juice Using the Arrhenius, Eyring, and Ball Models. Beverages, 7(1), 2.
https://doi.org/10.3390/beverages7010002