APA (7th ed.) Citation

N, D., C, S., J, S., L, K., J, T., S, P., . . . S, W. (2025). Comparative evaluation of high-pressure processing and conventional pasteurization in cold brew green tea: In vitro digestibility, bioavailability, and nutrient stability. Food chemistry: X, 33, 103473. https://doi.org/10.1016/j.fochx.2025.103473

Chicago Style (17th ed.) Citation

N, Donlao, et al. "Comparative Evaluation of High-pressure Processing and Conventional Pasteurization in Cold Brew Green Tea: In Vitro Digestibility, Bioavailability, and Nutrient Stability." Food Chemistry: X 33 (2025): 103473. https://doi.org/10.1016/j.fochx.2025.103473.

MLA (9th ed.) Citation

N, Donlao, et al. "Comparative Evaluation of High-pressure Processing and Conventional Pasteurization in Cold Brew Green Tea: In Vitro Digestibility, Bioavailability, and Nutrient Stability." Food Chemistry: X, vol. 33, 2025, p. 103473, https://doi.org/10.1016/j.fochx.2025.103473.