Cite
The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour.
MLA
Aydin, Emine, and Duygu Gocmen. “The Influences of Drying Method and Metabisulfite Pre-Treatment on the Color, Functional Properties and Phenolic Acids Contents and Bioaccessibility of Pumpkin Flour.” LWT - Food Science & Technology, vol. 60, no. 1, Jan. 2015, pp. 385–92. EBSCOhost, https://doi.org/10.1016/j.lwt.2014.08.025.
APA
Aydin, E., & Gocmen, D. (2015). The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour. LWT - Food Science & Technology, 60(1), 385–392. https://doi.org/10.1016/j.lwt.2014.08.025
Chicago
Aydin, Emine, and Duygu Gocmen. 2015. “The Influences of Drying Method and Metabisulfite Pre-Treatment on the Color, Functional Properties and Phenolic Acids Contents and Bioaccessibility of Pumpkin Flour.” LWT - Food Science & Technology 60 (1): 385–92. doi:10.1016/j.lwt.2014.08.025.