Alonzo-MacÃas, M.; Cardador-MartÃnez, A.; Besombes, C.; Allaf, K.; Tejada-Ortigoza, V.; Soria-MejÃa, M.C.; Vázquez-GarcÃa, R.; Téllez-Pérez, C.
Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.). Molecules 2020, 25, 4132.
https://doi.org/10.3390/molecules25184132
AMA Style
Alonzo-MacÃas M, Cardador-MartÃnez A, Besombes C, Allaf K, Tejada-Ortigoza V, Soria-MejÃa MC, Vázquez-GarcÃa R, Téllez-Pérez C.
Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.). Molecules. 2020; 25(18):4132.
https://doi.org/10.3390/molecules25184132
Chicago/Turabian Style
Alonzo-MacÃas, Maritza, Anaberta Cardador-MartÃnez, Colette Besombes, Karim Allaf, Viridiana Tejada-Ortigoza, Marla C. Soria-MejÃa, Rosa Vázquez-GarcÃa, and Carmen Téllez-Pérez.
2020. "Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.)" Molecules 25, no. 18: 4132.
https://doi.org/10.3390/molecules25184132
APA Style
Alonzo-MacÃas, M., Cardador-MartÃnez, A., Besombes, C., Allaf, K., Tejada-Ortigoza, V., Soria-MejÃa, M. C., Vázquez-GarcÃa, R., & Téllez-Pérez, C.
(2020). Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.). Molecules, 25(18), 4132.
https://doi.org/10.3390/molecules25184132
