Influence of high hydrostatic pressure (HHP) pretreatment on plum (Prunus salicina) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds.

MLA

Santos, Newton Carlos, et al. “Influence of High Hydrostatic Pressure (HHP) Pretreatment on Plum (Prunus Salicina) Drying: Drying Approach, Physical, and Morpho‐structural Properties of the Powder and Total Phenolic Compounds.” Journal of Food Processing & Preservation, vol. 46, no. 11, Nov. 2022, pp. 1–13. EBSCOhost, https://doi.org/10.1111/jfpp.16968.

APA

Santos, N. C., Almeida, R. L. J., da Silva, G. M., Monteiro, S. S., de Alcântara Ribeiro, V. H., de França Silva, A. P., de Alcântara Silva, V. M., de Sousa Rodrigues, L. M., André, A. M. M. C. N., & de Almeida Mota, M. M. (2022). Influence of high hydrostatic pressure (HHP) pretreatment on plum (Prunus salicina) drying: Drying approach, physical, and morpho‐structural properties of the powder and total phenolic compounds. Journal of Food Processing & Preservation, 46(11), 1–13. https://doi.org/10.1111/jfpp.16968

Chicago

Santos, Newton Carlos, Raphael Lucas Jacinto Almeida, Gabriel Monteiro da Silva, Shênia Santos Monteiro, Victor Herbert de Alcântara Ribeiro, Aline Priscila de França Silva, Virgínia Mirtes de Alcântara Silva, Larissa Monique de Sousa Rodrigues, Anastácia Maria M. C. N. André, and Mércia Melo de Almeida Mota. 2022. “Influence of High Hydrostatic Pressure (HHP) Pretreatment on Plum (Prunus Salicina) Drying: Drying Approach, Physical, and Morpho‐structural Properties of the Powder and Total Phenolic Compounds.” Journal of Food Processing & Preservation 46 (11): 1–13. doi:10.1111/jfpp.16968.