HA, H. T. N., & THUY, N. M. (2020). Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum lycopersicum cv. OG) Sauce Using Rotary Vacuum Evaporation. Current Research in Nutrition & Food Science, 8(3), 1037-1046.
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Cita Chicago Style (17a ed.)
HA, HO THI NGAN, y NGUYEN MINH THUY. "Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum Lycopersicum Cv. OG) Sauce Using Rotary Vacuum Evaporation."
Current Research in Nutrition & Food Science 8, no. 3 (2020): 1037-1046.
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Cita MLA (9a ed.)
HA, HO THI NGAN, y NGUYEN MINH THUY. "Kinetic Study of Water and Total Soluble Solid Changes of Black Cherry Tomato (Solanum Lycopersicum Cv. OG) Sauce Using Rotary Vacuum Evaporation."
Current Research in Nutrition & Food Science, vol. 8, no. 3, 2020, pp. 1037-1046.
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