Puente-Díaz, L.; Spolmann, O.; Nocetti, D.; Zura-Bravo, L.; Lemus-Mondaca, R.
Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée. Foods 2020, 9, 343.
https://doi.org/10.3390/foods9030343
AMA Style
Puente-Díaz L, Spolmann O, Nocetti D, Zura-Bravo L, Lemus-Mondaca R.
Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée. Foods. 2020; 9(3):343.
https://doi.org/10.3390/foods9030343
Chicago/Turabian Style
Puente-Díaz, Luis, Oliver Spolmann, Diego Nocetti, Liliana Zura-Bravo, and Roberto Lemus-Mondaca.
2020. "Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée" Foods 9, no. 3: 343.
https://doi.org/10.3390/foods9030343
APA Style
Puente-Díaz, L., Spolmann, O., Nocetti, D., Zura-Bravo, L., & Lemus-Mondaca, R.
(2020). Effects of Infrared-Assisted Refractance Window™ Drying on the Drying Kinetics, Microstructure, and Color of Physalis Fruit Purée. Foods, 9(3), 343.
https://doi.org/10.3390/foods9030343