(2015). Effects of thermal processing combined with sucrose on the vitamin C content, total phenolic content, antioxidant activity, and sensory characteristics of arazá (Eugenia stipitata McVaugh) purée during frozen storage.
Chicago Style (17th ed.) CitationEffects of Thermal Processing Combined with Sucrose on the Vitamin C Content, Total Phenolic Content, Antioxidant Activity, and Sensory Characteristics of Arazá (Eugenia Stipitata McVaugh) Purée During Frozen Storage. 2015.
MLA (8th ed.) CitationEffects of Thermal Processing Combined with Sucrose on the Vitamin C Content, Total Phenolic Content, Antioxidant Activity, and Sensory Characteristics of Arazá (Eugenia Stipitata McVaugh) Purée During Frozen Storage. 2015.
Warning: These citations may not always be 100% accurate.