Lomelí-Martín, A., Martínez, L. M., Welti-Chanes, J., & Escobedo-Avellaneda, Z. (2021). Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review. Foods.
Chicago ZitierstilLomelí-Martín, Adrián, Luz María Martínez, Jorge Welti-Chanes, und Zamantha Escobedo-Avellaneda. "Induced Changes in Aroma Compounds of Foods Treated With High Hydrostatic Pressure: A Review." Foods 2021.
MLA ZitierstilLomelí-Martín, Adrián, Luz María Martínez, Jorge Welti-Chanes, und Zamantha Escobedo-Avellaneda. "Induced Changes in Aroma Compounds of Foods Treated With High Hydrostatic Pressure: A Review." Foods 2021.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.