APA (7th ed.) Citation

Ha, P. T. T., Loi, T. T., Thanh, D. T., Tuyen, P. T., Minh, T. N., Liem, N. T., & Hebishy, E. (2026). Alkaloid Content, Anti‐Inflammatory Activity and Phytochemical Profile of White Velvet Bean (Mucuna pruriens L.) Seeds. Journal of Food Processing & Preservation, 2026, 1. https://doi.org/10.1155/jfpp/1223757

Chicago Style (17th ed.) Citation

Ha, Pham Thi Thu, Tran Thuy Loi, Doan Thien Thanh, Phung Thi Tuyen, Truong Ngoc Minh, Nguyen Thanh Liem, and Essam Hebishy. "Alkaloid Content, Anti‐Inflammatory Activity and Phytochemical Profile of White Velvet Bean (Mucuna Pruriens L.) Seeds." Journal of Food Processing & Preservation 2026 (2026): 1. https://doi.org/10.1155/jfpp/1223757.

MLA (9th ed.) Citation

Ha, Pham Thi Thu, et al. "Alkaloid Content, Anti‐Inflammatory Activity and Phytochemical Profile of White Velvet Bean (Mucuna Pruriens L.) Seeds." Journal of Food Processing & Preservation, vol. 2026, 2026, p. 1, https://doi.org/10.1155/jfpp/1223757.