Cite
Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice.
MLA
Atci, Sumeyye, et al. “Assessing the Impact of Isochoric Freezing as a Preservation Method on the Quality Attributes of Orange Juice.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 89, no. 6, June 2024, pp. 3167–82. EBSCOhost, https://doi.org/10.1111/1750-3841.17071.
APA
Atci, S., McGraw, V. S., Takeoka, G., Vu, V. C. H., McHugh, T., Rubinsky, B., & Bilbao, S. C. (2024). Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice. Journal of Food Science (John Wiley & Sons, Inc.), 89(6), 3167–3182. https://doi.org/10.1111/1750-3841.17071
Chicago
Atci, Sumeyye, Valerie S. McGraw, Gary Takeoka, Vivian C. H. Vu, Tara McHugh, Boris Rubinsky, and Sainz, Cristina Bilbao. 2024. “Assessing the Impact of Isochoric Freezing as a Preservation Method on the Quality Attributes of Orange Juice.” Journal of Food Science (John Wiley & Sons, Inc.) 89 (6): 3167–82. doi:10.1111/1750-3841.17071.