Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple.

MLA

Kim, Ah‐Na, et al. “Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple.” Journal of Food Science (John Wiley & Sons, Inc.), vol. 83, no. 1, Jan. 2018, pp. 84–92. EBSCOhost, https://doi.org/10.1111/1750-3841.14013.

APA

Kim, A., Lee, K., Kim, H., Chun, J., Kerr, W. L., & Choi, S. (2018). Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple. Journal of Food Science (John Wiley & Sons, Inc.), 83(1), 84–92. https://doi.org/10.1111/1750-3841.14013

Chicago

Kim, Ah‐Na, Kyo‐Yeon Lee, Hyun‐Jin Kim, Jiyeon Chun, William L. Kerr, and Sung‐Gil Choi. 2018. “Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple.” Journal of Food Science (John Wiley & Sons, Inc.) 83 (1): 84–92. doi:10.1111/1750-3841.14013.