APA (7th ed.) Citation

HH, W., Y, T., JR, K., & M, K. (2025). Optimizing extraction conditions for isolation of antioxidant compounds from black rice bran using ultrasonic-assisted extraction and response surface methodology. Journal of food science, 90(1), e17624. https://doi.org/10.1111/1750-3841.17624

Chicago Style (17th ed.) Citation

HH, Win, Teethaisong Y, Ketudat-Cairns JR, and Ketudat-Cairns M. "Optimizing Extraction Conditions for Isolation of Antioxidant Compounds from Black Rice Bran Using Ultrasonic-assisted Extraction and Response Surface Methodology." Journal of Food Science 90, no. 1 (2025): e17624. https://doi.org/10.1111/1750-3841.17624.

MLA (9th ed.) Citation

HH, Win, et al. "Optimizing Extraction Conditions for Isolation of Antioxidant Compounds from Black Rice Bran Using Ultrasonic-assisted Extraction and Response Surface Methodology." Journal of Food Science, vol. 90, no. 1, 2025, p. e17624, https://doi.org/10.1111/1750-3841.17624.