Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage

MLA

Łukasz Woźniak, et al. “Enzymatic, Physicochemical, Nutritional and Phytochemical Profile Changes of Apple (Golden Delicious L.) Juice under Supercritical Carbon Dioxide and Long-Term Cold Storage.” Food Chemistry, vol. 268, Dec. 2018, pp. 279–86. EBSCOhost, https://doi.org/10.1016/j.foodchem.2018.06.109.

APA

Łukasz Woźniak, José M. Lorenzo, Krystian Marszałek, Sylwia Skąpska, Alessandro Zambon, Sara Spilimbergo, & Francisco J. Barba. (2018). Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage. Food Chemistry, 268, 279–286. https://doi.org/10.1016/j.foodchem.2018.06.109

Chicago

Łukasz Woźniak, José M. Lorenzo, Krystian Marszałek, Sylwia Skąpska, Alessandro Zambon, Sara Spilimbergo, and Francisco J. Barba. 2018. “Enzymatic, Physicochemical, Nutritional and Phytochemical Profile Changes of Apple (Golden Delicious L.) Juice under Supercritical Carbon Dioxide and Long-Term Cold Storage.” Food Chemistry 268 (December): 279–86. doi:10.1016/j.foodchem.2018.06.109.