Cite
Effect of freezing on diffusion of ascorbic acid during water heating of potato tissue
MLA
Garrote, R. L., et al. “Effect of Freezing on Diffusion of Ascorbic Acid during Water Heating of Potato Tissue.” Journal of Food Science (Wiley-Blackwell), vol. 53, no. 2, Mar. 1988, p. 473. EBSCOhost, https://doi.org/10.1111/j.1365-2621.1988.tb07733.x.
APA
Garrote, R. L., Bertone, R. A., & Silva, E. R. (1988). Effect of freezing on diffusion of ascorbic acid during water heating of potato tissue. Journal of Food Science (Wiley-Blackwell), 53(2), 473. https://doi.org/10.1111/j.1365-2621.1988.tb07733.x
Chicago
Garrote, R. L., R. A. Bertone, and E. R. Silva. 1988. “Effect of Freezing on Diffusion of Ascorbic Acid during Water Heating of Potato Tissue.” Journal of Food Science (Wiley-Blackwell) 53 (2): 473. doi:10.1111/j.1365-2621.1988.tb07733.x.