APA (7th ed.) Citation

Sasikumar, R., Chutia, H., & S. C., D. (2019). THERMOSONICATION ASSISTED EXTRACTION OF BLOOD FRUIT (HAEMATOCARPUS VALIDUS) JUICE AND PROCESS OPTIMIZATION THROUGH RESPONSE SURFACE METHODOLOGY. Journal of Microbiology, Biotechnology & Food Sciences, 9(2), 228. https://doi.org/10.15414/jmbfs.2019.9.2.228-235

Chicago Style (17th ed.) Citation

Sasikumar, Raju, Hammend Chutia, and Deka S. C. "THERMOSONICATION ASSISTED EXTRACTION OF BLOOD FRUIT (HAEMATOCARPUS VALIDUS) JUICE AND PROCESS OPTIMIZATION THROUGH RESPONSE SURFACE METHODOLOGY." Journal of Microbiology, Biotechnology & Food Sciences 9, no. 2 (2019): 228. https://doi.org/10.15414/jmbfs.2019.9.2.228-235.

MLA (9th ed.) Citation

Sasikumar, Raju, et al. "THERMOSONICATION ASSISTED EXTRACTION OF BLOOD FRUIT (HAEMATOCARPUS VALIDUS) JUICE AND PROCESS OPTIMIZATION THROUGH RESPONSE SURFACE METHODOLOGY." Journal of Microbiology, Biotechnology & Food Sciences, vol. 9, no. 2, 2019, p. 228, https://doi.org/10.15414/jmbfs.2019.9.2.228-235.