The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple.

MLA

Kim, Ah-Na, et al. “The Effect of Grinding at Various Vacuum Levels on the Color, Phenolics, and Antioxidant Properties of Apple.” Food Chemistry, vol. 216, Feb. 2017, pp. 234–42. EBSCOhost, https://doi.org/10.1016/j.foodchem.2016.08.025.

APA

Kim, A.-N., Kim, H.-J., Kerr, W. L., & Choi, S.-G. (2017). The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple. Food Chemistry, 216, 234–242. https://doi.org/10.1016/j.foodchem.2016.08.025

Chicago

Kim, Ah-Na, Hyun-Jin Kim, William L. Kerr, and Sung-Gil Choi. 2017. “The Effect of Grinding at Various Vacuum Levels on the Color, Phenolics, and Antioxidant Properties of Apple.” Food Chemistry 216 (February): 234–42. doi:10.1016/j.foodchem.2016.08.025.