The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices

MLA

Vasile LASLO, et al. “The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices.” Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, vol. 75, no. 1, May 2018, pp. 67–77. EBSCOhost, https://doi.org/10.15835/buasvmcn-fst:0003.

APA

Vasile LASLO, Sonia SOCACI, Alin TEUSDEA, Adrian TIMAR, Maria TOFANĂ, & Simona Ioana VICAS. (2018). The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 75(1), 67–77. https://doi.org/10.15835/buasvmcn-fst:0003

Chicago

Vasile LASLO, Sonia SOCACI, Alin TEUSDEA, Adrian TIMAR, Maria TOFANĂ, and Simona Ioana VICAS. 2018. “The Effect of Pasteurization Time on Phytochemical Composition and Antioxidant Capacity of Two Apple Cultivars Juices.” Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology 75 (1): 67–77. doi:10.15835/buasvmcn-fst:0003.