APA (7th ed.) Citation

Tang, Y., Luo, J., Luo, F., Hu, X., Hu, J., Li, W., . . . Gao, J. (2023). Endogenous ascorbic acid prevents fresh‐cut potato from browning. International Journal of Food Science & Technology, 58(11), 5885. https://doi.org/10.1111/ijfs.16691

Chicago Style (17th ed.) Citation

Tang, Yueming, Jinghong Luo, Fangyao Luo, Xuemei Hu, Jianjun Hu, Wanchen Li, Fengling Fu, and Jia Gao. "Endogenous Ascorbic Acid Prevents Fresh‐cut Potato from Browning." International Journal of Food Science & Technology 58, no. 11 (2023): 5885. https://doi.org/10.1111/ijfs.16691.

MLA (9th ed.) Citation

Tang, Yueming, et al. "Endogenous Ascorbic Acid Prevents Fresh‐cut Potato from Browning." International Journal of Food Science & Technology, vol. 58, no. 11, 2023, p. 5885, https://doi.org/10.1111/ijfs.16691.