Niu, H.; Yuan, L.; Zhou, H.; Yun, Y.; Li, J.; Tian, J.; Zhong, K.; Zhou, L.
Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée. Foods 2022, 11, 632.
https://doi.org/10.3390/foods11050632
AMA Style
Niu H, Yuan L, Zhou H, Yun Y, Li J, Tian J, Zhong K, Zhou L.
Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée. Foods. 2022; 11(5):632.
https://doi.org/10.3390/foods11050632
Chicago/Turabian Style
Niu, Huihui, Lei Yuan, Hengle Zhou, Yurou Yun, Jian Li, Jun Tian, Kui Zhong, and Linyan Zhou.
2022. "Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée" Foods 11, no. 5: 632.
https://doi.org/10.3390/foods11050632
APA Style
Niu, H., Yuan, L., Zhou, H., Yun, Y., Li, J., Tian, J., Zhong, K., & Zhou, L.
(2022). Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée. Foods, 11(5), 632.
https://doi.org/10.3390/foods11050632