Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method.

MLA

Lee, Hye-Won, et al. “Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method.” Foods (Basel, Switzerland), vol. 12, no. 8, Apr. 2023. EBSCOhost, https://doi.org/10.3390/foods12081585.

APA

Lee, H.-W., Jo, Y.-J., Jung, Y.-J., Chung, M.-N., Lee, J.-S., & Jeong, H.-S. (2023). Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method. Foods (Basel, Switzerland), 12(8). https://doi.org/10.3390/foods12081585

Chicago

Lee, Hye-Won, Yeon-Jae Jo, Yun-Jo Jung, Mi-Nam Chung, Jun-Soo Lee, and Heon-Sang Jeong. 2023. “Quality Characteristics of Sweet Potato Jelly Prepared Using the Enzymatic Saccharification Method.” Foods (Basel, Switzerland) 12 (8). doi:10.3390/foods12081585.