APA

Wang F., Du B., Cui Z., Xu L. & Li C. (20170726). Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Chicago

Wang Fan, Du Bao-Lei, Cui Zheng-Wei, Xu Li-Ping and Li Chun-Yang. 20170726. Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Harvard

Wang F., Du B., Cui Z., Xu L. and Li C. (20170726). Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

MLA

Wang Fan, Du Bao-Lei, Cui Zheng-Wei, Xu Li-Ping and Li Chun-Yang. Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice. : Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 20170726.