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Rybak K, Wiktor A, Kaveh M, Dadan M, Witrowa-Rajchert D, Nowacka M. Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods. Molecules. 2022; 27(7):2164. https://doi.org/10.3390/molecules27072164

Rybak, Katarzyna, Artur Wiktor, Mohammad Kaveh, Magdalena Dadan, Dorota Witrowa-Rajchert, and Małgorzata Nowacka. 2022. "Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods" Molecules 27, no. 7: 2164. https://doi.org/10.3390/molecules27072164

Rybak, K., Wiktor, A., Kaveh, M., Dadan, M., Witrowa-Rajchert, D., & Nowacka, M. (2022). Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods. Molecules, 27(7), 2164. https://doi.org/10.3390/molecules27072164