APA (7th ed.) Citation

SD, L. (2025). Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. Foods (Basel, Switzerland), 14(21), . https://doi.org/10.3390/foods14213601

Chicago Style (17th ed.) Citation

SD, Lin. "Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition." Foods (Basel, Switzerland) 14, no. 21 (2025). https://doi.org/10.3390/foods14213601.

MLA (9th ed.) Citation

SD, Lin. "Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition." Foods (Basel, Switzerland), vol. 14, no. 21, 2025, https://doi.org/10.3390/foods14213601.