Cite
Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices.
MLA
Liu, Dongjie, et al. “Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices.” Journal of Food Biochemistry, Oct. 2023, pp. 1–10. EBSCOhost, https://doi.org/10.1155/2023/1215791.
APA
Liu, D., Zhou, N., Sanmartin, C., Ying, X., Brennan, C., Xiao, G., Ma, L., & Li, L. (2023). Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices. Journal of Food Biochemistry, 1–10. https://doi.org/10.1155/2023/1215791
Chicago
Liu, Dongjie, Ningjing Zhou, Chiara Sanmartin, Xiaoguo Ying, Charles Brennan, Gengsheng Xiao, Lukai Ma, and Linlin Li. 2023. “Low-Pressure Plasma Treatment Increased the Quality and Characteristic Flavor of Lyophilized Lemon Slices.” Journal of Food Biochemistry, October, 1–10. doi:10.1155/2023/1215791.