APA (7th ed.) Citation

Ahmad, I., Sadiq, M. B., Liu, A., Benjamin, T., & Gump, B. H. (2023). Effect of Low-Frequency Ultrasonication on Red Wine Astringency. Journal of Culinary Science & Technology, 21(5), 679. https://doi.org/10.1080/15428052.2021.2002228

Chicago Style (17th ed.) Citation

Ahmad, Imran, Muhammad B. Sadiq, A. Liu, T-A Benjamin, and Barry H. Gump. "Effect of Low-Frequency Ultrasonication on Red Wine Astringency." Journal of Culinary Science & Technology 21, no. 5 (2023): 679. https://doi.org/10.1080/15428052.2021.2002228.

MLA (9th ed.) Citation

Ahmad, Imran, et al. "Effect of Low-Frequency Ultrasonication on Red Wine Astringency." Journal of Culinary Science & Technology, vol. 21, no. 5, 2023, p. 679, https://doi.org/10.1080/15428052.2021.2002228.