Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide.

MLA

Uquiche, Edgar, et al. “Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide.” Journal of Food Science (Wiley-Blackwell), vol. 70, no. 6, Aug. 2005, pp. e379–86. EBSCOhost, https://doi.org/10.1111/j.1365-2621.2005.tb11442.x.

APA

Uquiche, E., Valle, J. M., & Ihl, M. (2005). Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide. Journal of Food Science (Wiley-Blackwell), 70(6), e379–e386. https://doi.org/10.1111/j.1365-2621.2005.tb11442.x

Chicago

Uquiche, Edgar, José M. Valle, and Mónica Ihl. 2005. “Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide.” Journal of Food Science (Wiley-Blackwell) 70 (6): e379–86. doi:10.1111/j.1365-2621.2005.tb11442.x.