APA (7th ed.) Citation

Huang, K., Lan, X., Ma, S., Fu, J., Xu, W., Wei, Y., . . . Guo, G. (2026). Color Changes, Kinetic Modeling, and Process Optimization of Macadamia Nuts During Hot Air Drying: The Role of Enzymatic Browning. Journal of Food Processing & Preservation, 2026, 1. https://doi.org/10.1155/jfpp/4149826

Chicago Style (17th ed.) Citation

Huang, Kechang, et al. "Color Changes, Kinetic Modeling, and Process Optimization of Macadamia Nuts During Hot Air Drying: The Role of Enzymatic Browning." Journal of Food Processing & Preservation 2026 (2026): 1. https://doi.org/10.1155/jfpp/4149826.

MLA (9th ed.) Citation

Huang, Kechang, et al. "Color Changes, Kinetic Modeling, and Process Optimization of Macadamia Nuts During Hot Air Drying: The Role of Enzymatic Browning." Journal of Food Processing & Preservation, vol. 2026, 2026, p. 1, https://doi.org/10.1155/jfpp/4149826.