PubAg

Main content area

MLA

Quintero-Lira, A, et al. "Effects of Liquefying Crystallized Honey by Ultrasound On Crystal Size, 5-hydroxymethylfurfural, Colour, Phenolic Compounds and Antioxidant Activity." European food research & technology, v. 243,.4 pp. 619-626. doi: 10.1007/s00217-016-2775-0

APA

Quintero-Lira, A., Ángeles Santos, A., Aguirre-Álvarez, G., Reyes-Munguía, A., Almaraz-Buendía, I., & Campos-Montiel, R. G. (2017). Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity. European food research & technology, 243, 619-626. doi: 10.1007/s00217-016-2775-0

Chicago

Quintero-Lira, A., A Ángeles Santos, G Aguirre-Álvarez, A Reyes-Munguía, I Almaraz-Buendía, and R. G Campos-Montiel. "Effects of liquefying crystallized honey by ultrasound on crystal size, 5-hydroxymethylfurfural, colour, phenolic compounds and antioxidant activity" European food research & technology 243, no. 4 (2017): 619-626. doi: 10.1007/s00217-016-2775-0