APA (7th ed.) Citation

DG, N., M, K., JS, C., & AJ, C. (2022). Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract. Foods (Basel, Switzerland), 11(4), . https://doi.org/10.3390/foods11040508

Chicago Style (17th ed.) Citation

DG, Nam, Kim M, Choe JS, and Choi AJ. "Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber Officinale) Extract." Foods (Basel, Switzerland) 11, no. 4 (2022). https://doi.org/10.3390/foods11040508.

MLA (9th ed.) Citation

DG, Nam, et al. "Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber Officinale) Extract." Foods (Basel, Switzerland), vol. 11, no. 4, 2022, https://doi.org/10.3390/foods11040508.