Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.

MLA

Baldwin, Elizabeth A., et al. “Effect of Extraction Method on Quality of Orange Juice: Hand-Squeezed, Commercial-Fresh Squeezed and Processed.” Journal of the Science of Food & Agriculture, vol. 92, no. 10, Aug. 2012, pp. 2029–42. EBSCOhost, https://doi.org/10.1002/jsfa.5587.

APA

Baldwin, E. A., Bai, J., Plotto, A., Cameron, R., Luzio, G., Narciso, J., Manthey, J., Widmer, W., & Ford, B. L. (2012). Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed. Journal of the Science of Food & Agriculture, 92(10), 2029–2042. https://doi.org/10.1002/jsfa.5587

Chicago

Baldwin, Elizabeth A, Jinhe Bai, Anne Plotto, Randall Cameron, Gary Luzio, Jan Narciso, John Manthey, Wilbur Widmer, and Bryan L Ford. 2012. “Effect of Extraction Method on Quality of Orange Juice: Hand-Squeezed, Commercial-Fresh Squeezed and Processed.” Journal of the Science of Food & Agriculture 92 (10): 2029–42. doi:10.1002/jsfa.5587.