Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage.

MLA

Vasquez-Rojas, Wilson V., et al. “Validation of High-Pressure Homogenization Process to Pasteurize Brazil Nut (Bertholletia Excelsa) Beverages: Sensorial and Quality Characteristics during Cold Storage.” Beverages, vol. 9, no. 1, Mar. 2023, p. 22. EBSCOhost, https://doi.org/10.3390/beverages9010022.

APA

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

Chicago

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 (1): 22. doi:10.3390/beverages9010022.