Wilma, L.-S.; Burgos, J.; Ortiz, J.; Samaniego, I.; Marcia, J.; José, M.; Vallejo, C.; Angós, I.; Yaday, A.; Alemán, R.S.
Effects of Vacuum Pasteurization on the Nutritional, Sensory and Microbiological Properties of Orange (Citrus × sinensis) and Carrot (Daucus carota L.) Nectar. Appl. Microbiol. 2024, 4, 731-744.
https://doi.org/10.3390/applmicrobiol4020050
AMA Style
Wilma L-S, Burgos J, Ortiz J, Samaniego I, Marcia J, José M, Vallejo C, Angós I, Yaday A, Alemán RS.
Effects of Vacuum Pasteurization on the Nutritional, Sensory and Microbiological Properties of Orange (Citrus × sinensis) and Carrot (Daucus carota L.) Nectar. Applied Microbiology. 2024; 4(2):731-744.
https://doi.org/10.3390/applmicrobiol4020050
Chicago/Turabian Style
Wilma, Llerena-Silva, José Burgos, Jacqueline Ortiz, Iván Samaniego, Jhunior Marcia, Molina José, Christian Vallejo, Ignacio Angós, Ajitesh Yaday, and Ricardo Santos Alemán.
2024. "Effects of Vacuum Pasteurization on the Nutritional, Sensory and Microbiological Properties of Orange (Citrus × sinensis) and Carrot (Daucus carota L.) Nectar" Applied Microbiology 4, no. 2: 731-744.
https://doi.org/10.3390/applmicrobiol4020050
APA Style
Wilma, L. -S., Burgos, J., Ortiz, J., Samaniego, I., Marcia, J., José, M., Vallejo, C., Angós, I., Yaday, A., & Alemán, R. S.
(2024). Effects of Vacuum Pasteurization on the Nutritional, Sensory and Microbiological Properties of Orange (Citrus × sinensis) and Carrot (Daucus carota L.) Nectar. Applied Microbiology, 4(2), 731-744.
https://doi.org/10.3390/applmicrobiol4020050
