Barbosa-Canovas, G. V. Et Al. 2022. Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. FOOD ENGINEERING REVIEWS , vol.14, no.1 , 63-99.

Barbosa-Canovas, G. V., Donsi, F., YILDIZ, S., CANDOĞAN, K., Pokhrel, P. R., & Guadarrama-Lezama, A. Y., (2022). Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods. FOOD ENGINEERING REVIEWS , vol.14, no.1, 63-99.

Barbosa-Canovas, Gustavo Et Al. "Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods," FOOD ENGINEERING REVIEWS , vol.14, no.1, 63-99, 2022

Barbosa-Canovas, Gustavo V. Et Al. "Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods." FOOD ENGINEERING REVIEWS , vol.14, no.1, pp.63-99, 2022

Barbosa-Canovas, G. V. Et Al. (2022) . "Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods." FOOD ENGINEERING REVIEWS , vol.14, no.1, pp.63-99.

@article{article, author={Gustavo V. Barbosa-Canovas Et Al. }, title={Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods}, journal={FOOD ENGINEERING REVIEWS}, year=2022, pages={63-99} }