Effect of processing conditions on the content of cis/ trans carotene isomers as provitamin A carotenoids in Korean sweet potato varieties.

MLA

Kim, Heon Woong, et al. “Effect of Processing Conditions on the Content of Cis/ Trans Carotene Isomers as Provitamin A Carotenoids in Korean Sweet Potato Varieties.” International Journal of Food Sciences & Nutrition, vol. 65, no. 7, Nov. 2014, pp. 821–26. EBSCOhost, https://doi.org/10.3109/09637486.2013.854742.

APA

Kim, H. W., Kim, J. B., Poovan, S., Chung, M. N., Cho, S. M., Lee, Y. M., Cho, Y. S., Kim, J. H., & Kim, H. R. (2014). Effect of processing conditions on the content of cis/ trans carotene isomers as provitamin A carotenoids in Korean sweet potato varieties. International Journal of Food Sciences & Nutrition, 65(7), 821–826. https://doi.org/10.3109/09637486.2013.854742

Chicago

Kim, Heon Woong, Jung Bong Kim, Shanmugavelan Poovan, Mi Nam Chung, Soo Muk Cho, Young Min Lee, Young Sook Cho, Jae Hyun Kim, and Haeng Ran Kim. 2014. “Effect of Processing Conditions on the Content of Cis/ Trans Carotene Isomers as Provitamin A Carotenoids in Korean Sweet Potato Varieties.” International Journal of Food Sciences & Nutrition 65 (7): 821–26. doi:10.3109/09637486.2013.854742.