The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira banksii (Turner) Decaisne)

MLA

Ian A. van Altena, et al. “The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira Banksii (Turner) Decaisne).” Journal of Food Processing and Preservation, vol. 41, July 2016, p. e13025. EBSCOhost, https://doi.org/10.1111/jfpp.13025.

APA

Ian A. van Altena, Thanh T. Dang, Quan V. Vuong, Maria J. Schreider, Christopher J. Scarlett, & Michael C. Bowyer. (2016). The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira banksii (Turner) Decaisne). Journal of Food Processing and Preservation, 41, e13025. https://doi.org/10.1111/jfpp.13025

Chicago

Ian A. van Altena, Thanh T. Dang, Quan V. Vuong, Maria J. Schreider, Christopher J. Scarlett, and Michael C. Bowyer. 2016. “The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira Banksii (Turner) Decaisne).” Journal of Food Processing and Preservation 41 (July): e13025. doi:10.1111/jfpp.13025.