Effects of Potassium Sorbate and Ascorbic Acid Concentrations on Physio-Chemical Properties and Stability of Pumpkin Puree in Chilled Storage

MLA

Cao L.T Nguyen, et al. “Effects of Potassium Sorbate and Ascorbic Acid Concentrations on Physio-Chemical Properties and Stability of Pumpkin Puree in Chilled Storage.” Chemical Engineering Transactions, vol. 113, Nov. 2024. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.1627a798013140559411f0e196d5cd77&authtype=sso&custid=ns315887.

APA

Cao L.T Nguyen, Tam T.T Dang, Tung. D Nguyen, Phuong N.M Nguyen, Nhan C Tran, & Ngoc T.A. Tong. (2024). Effects of Potassium Sorbate and Ascorbic Acid Concentrations on Physio-Chemical Properties and Stability of Pumpkin Puree in Chilled Storage. Chemical Engineering Transactions, 113.

Chicago

Cao L.T Nguyen, Tam T.T Dang, Tung. D Nguyen, Phuong N.M Nguyen, Nhan C Tran, and Ngoc T.A. Tong. 2024. “Effects of Potassium Sorbate and Ascorbic Acid Concentrations on Physio-Chemical Properties and Stability of Pumpkin Puree in Chilled Storage.” Chemical Engineering Transactions 113 (November). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.1627a798013140559411f0e196d5cd77&authtype=sso&custid=ns315887.