Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine.

MLA

Ngoc, Truong Bao, et al. “Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus Polyrhizus) Wine.” Beverages, vol. 10, no. 3, Sept. 2024, p. 61. EBSCOhost, https://doi.org/10.3390/beverages10030061.

APA

Ngoc, T. B., Thinh, P. V., Mui, D. T., Uyen, L. H., Ngan, N. N. K., Tran, N. T. K., Khang, P. H. T., Huy, L. Q., Minh, T. N., & Trung, N. Q. (2024). Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus polyrhizus) Wine. Beverages, 10(3), 61. https://doi.org/10.3390/beverages10030061

Chicago

Ngoc, Truong Bao, Pham Van Thinh, Dang Thuy Mui, Le Hanh Uyen, Nguyen Ngoc Kim Ngan, Ngo Thi Kim Tran, Pham Hoang Tien Khang, Le Quang Huy, Truong Ngoc Minh, and Nguyen Quang Trung. 2024. “Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (Hylocereus Polyrhizus) Wine.” Beverages 10 (3): 61. doi:10.3390/beverages10030061.