APA (7th ed.) Citation

Dyakonova, A., Stepanova, V., & Shtepa, Y. (2017). PREPARATION OF THE CORE OF WALNUT FOR USE IN THE COMPOSITION OF SOFT DRINKS. Food Science & Technology (2073-8684), 11(3), 71. https://doi.org/10.15673/fst.v11i3.609

Chicago Style (17th ed.) Citation

Dyakonova, A., V. Stepanova, and Ye Shtepa. "PREPARATION OF THE CORE OF WALNUT FOR USE IN THE COMPOSITION OF SOFT DRINKS." Food Science & Technology (2073-8684) 11, no. 3 (2017): 71. https://doi.org/10.15673/fst.v11i3.609.

MLA (9th ed.) Citation

Dyakonova, A., et al. "PREPARATION OF THE CORE OF WALNUT FOR USE IN THE COMPOSITION OF SOFT DRINKS." Food Science & Technology (2073-8684), vol. 11, no. 3, 2017, p. 71, https://doi.org/10.15673/fst.v11i3.609.