Vasquez-Rojas, W.V.; Parralejo-Sanz, S.; Martin, D.; Fornari, T.; Cano, M.P.
Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage. Beverages 2023, 9, 22.
https://doi.org/10.3390/beverages9010022
AMA Style
Vasquez-Rojas WV, Parralejo-Sanz S, Martin D, Fornari T, Cano MP.
Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage. Beverages. 2023; 9(1):22.
https://doi.org/10.3390/beverages9010022
Chicago/Turabian Style
Vasquez-Rojas, Wilson V., Sara Parralejo-Sanz, Diana Martin, Tiziana Fornari, and M. Pilar Cano.
2023. "Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage" Beverages 9, no. 1: 22.
https://doi.org/10.3390/beverages9010022
APA Style
Vasquez-Rojas, W. V., Parralejo-Sanz, S., Martin, D., Fornari, T., & Cano, M. P.
(2023). Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage. Beverages, 9(1), 22.
https://doi.org/10.3390/beverages9010022