APA (7th ed.) Citation

Gong, J., Weng, Q., Sun, J., Wang, D., Qiu, S., Li, L., . . . Zheng, F. (2021). Steam explosion pretreatment alters the composition of phenolic compounds and antioxidant capacities in Chrysanthemummorifolium Ramat cv. "Hangbaiju". Journal of Food Processing & Preservation, 45(6), 1. https://doi.org/10.1111/jfpp.15376

Chicago Style (17th ed.) Citation

Gong, Jinyan, et al. "Steam Explosion Pretreatment Alters the Composition of Phenolic Compounds and Antioxidant Capacities in Chrysanthemummorifolium Ramat Cv. "Hangbaiju"." Journal of Food Processing & Preservation 45, no. 6 (2021): 1. https://doi.org/10.1111/jfpp.15376.

MLA (9th ed.) Citation

Gong, Jinyan, et al. "Steam Explosion Pretreatment Alters the Composition of Phenolic Compounds and Antioxidant Capacities in Chrysanthemummorifolium Ramat Cv. "Hangbaiju"." Journal of Food Processing & Preservation, vol. 45, no. 6, 2021, p. 1, https://doi.org/10.1111/jfpp.15376.