Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition.

MLA

Moura, Rodrigo Leite, et al. “Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition.” Foods, vol. 12, no. 11, June 2023, p. 2106. EBSCOhost, https://doi.org/10.3390/foods12112106.

APA

Moura, R. L., Figueirêdo, R. M. F. de, Queiroz, A. J. de M., Santos, F. S. dos, Lima, A. G. B. de, Rego Junior, P. F. do, Gomes, J. P., Silva, W. P. da, Paiva, Y. F., Moura, H. V., Silva, E. T. de V., Costa, C. C., & Gregório, M. G. (2023). Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition. Foods, 12(11), 2106. https://doi.org/10.3390/foods12112106

Chicago

Moura, Rodrigo Leite, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Francislaine Suelia dos Santos, Antônio Gilson Barbosa de Lima, Pedro Francisco do Rego Junior, Josivanda Palmeira Gomes, et al. 2023. “Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition.” Foods 12 (11): 2106. doi:10.3390/foods12112106.