Casas-Forero, N.; Trujillo-Mayol, I.; Zúñiga, R.N.; Petzold, G.; Orellana-Palma, P.
Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels. Gels 2022, 8, 217.
https://doi.org/10.3390/gels8040217
AMA Style
Casas-Forero N, Trujillo-Mayol I, Zúñiga RN, Petzold G, Orellana-Palma P.
Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels. Gels. 2022; 8(4):217.
https://doi.org/10.3390/gels8040217
Chicago/Turabian Style
Casas-Forero, Nidia, Igor Trujillo-Mayol, Rommy N. Zúñiga, Guillermo Petzold, and Patricio Orellana-Palma.
2022. "Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels" Gels 8, no. 4: 217.
https://doi.org/10.3390/gels8040217
APA Style
Casas-Forero, N., Trujillo-Mayol, I., Zúñiga, R. N., Petzold, G., & Orellana-Palma, P.
(2022). Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels. Gels, 8(4), 217.
https://doi.org/10.3390/gels8040217