APA (7th ed.) Citation

LF, L., EJ, J., KY, N., & WS, C. (2025). Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia speciosa Seeds. Plant foods for human nutrition (Dordrecht, Netherlands), 80(2), 110. https://doi.org/10.1007/s11130-025-01351-6

Chicago Style (17th ed.) Citation

LF, Limas, Jeyaraj EJ, Ng KY, and Choo WS. "Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia Speciosa Seeds." Plant Foods for Human Nutrition (Dordrecht, Netherlands) 80, no. 2 (2025): 110. https://doi.org/10.1007/s11130-025-01351-6.

MLA (9th ed.) Citation

LF, Limas, et al. "Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia Speciosa Seeds." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 80, no. 2, 2025, p. 110, https://doi.org/10.1007/s11130-025-01351-6.