Cite
Study on textural changes and pectin degradation of tarocco blood Orange during storage.
MLA
Frempong, Kwame Eduam Baiden, et al. “Study on Textural Changes and Pectin Degradation of Tarocco Blood Orange during Storage.” International Journal of Food Properties, vol. 25, no. 1, Jan. 2022, pp. 344–58. EBSCOhost, https://doi.org/10.1080/10942912.2022.2032736.
APA
Frempong, K. E. B., Chen, Y., Wang, Z., Xu, J., Xu, X., Cui, W., Gong, H., Peng, D., Liang, L., Meng, Y., & Lin, X. (2022). Study on textural changes and pectin degradation of tarocco blood Orange during storage. International Journal of Food Properties, 25(1), 344–358. https://doi.org/10.1080/10942912.2022.2032736
Chicago
Frempong, Kwame Eduam Baiden, Yan Chen, Zhenxing Wang, Jianxiong Xu, Xinrui Xu, Wenting Cui, Hongying Gong, et al. 2022. “Study on Textural Changes and Pectin Degradation of Tarocco Blood Orange during Storage.” International Journal of Food Properties 25 (1): 344–58. doi:10.1080/10942912.2022.2032736.