Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review.

MLA

Deepika, Sakthivel, and Parag Prakash Sutar. “Spectral Selective Infrared Heating of Food Components Based on Optical Characteristics and Penetration Depth: A Critical Review.” Critical Reviews in Food Science & Nutrition, vol. 64, no. 29, Dec. 2024, pp. 10749–71. EBSCOhost, https://doi.org/10.1080/10408398.2023.2227899.

APA

Deepika, S., & Sutar, P. P. (2024). Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review. Critical Reviews in Food Science & Nutrition, 64(29), 10749–10771. https://doi.org/10.1080/10408398.2023.2227899

Chicago

Deepika, Sakthivel, and Parag Prakash Sutar. 2024. “Spectral Selective Infrared Heating of Food Components Based on Optical Characteristics and Penetration Depth: A Critical Review.” Critical Reviews in Food Science & Nutrition 64 (29): 10749–71. doi:10.1080/10408398.2023.2227899.