Cite
Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology.
MLA
Diamante, Lemuel M., et al. “Optimisation of Vacuum Impregnation of Blackcurrant-Infused Apple Cubes: Application of Response Surface Methodology.” International Journal of Food Science & Technology, vol. 49, no. 3, Mar. 2014, pp. 689–95. EBSCOhost, https://doi.org/10.1111/ijfs.12351.
APA
Diamante, L. M., Hironaka, K., Yamaguchi, Y., & Nademude, E. (2014). Optimisation of vacuum impregnation of blackcurrant-infused apple cubes: application of response surface methodology. International Journal of Food Science & Technology, 49(3), 689–695. https://doi.org/10.1111/ijfs.12351
Chicago
Diamante, Lemuel M., Kazunori Hironaka, Yukiko Yamaguchi, and Erihemu Nademude. 2014. “Optimisation of Vacuum Impregnation of Blackcurrant-Infused Apple Cubes: Application of Response Surface Methodology.” International Journal of Food Science & Technology 49 (3): 689–95. doi:10.1111/ijfs.12351.