APA (7th ed.) Citation

Sethi, S., Joshi, A., Seth, K., Bhardwaj, R., Yadav, A., & Grover, M. (2022). Phytonutrient content, antioxidant potential and acceptability of muffins functionalized with soy and citrus industry waste. Journal of Food Processing & Preservation, 46(7), 1. https://doi.org/10.1111/jfpp.16606

Chicago Style (17th ed.) Citation

Sethi, Shruti, Alka Joshi, Kirti Seth, Rakesh Bhardwaj, Ajay Yadav, and Minakshi Grover. "Phytonutrient Content, Antioxidant Potential and Acceptability of Muffins Functionalized with Soy and Citrus Industry Waste." Journal of Food Processing & Preservation 46, no. 7 (2022): 1. https://doi.org/10.1111/jfpp.16606.

MLA (9th ed.) Citation

Sethi, Shruti, et al. "Phytonutrient Content, Antioxidant Potential and Acceptability of Muffins Functionalized with Soy and Citrus Industry Waste." Journal of Food Processing & Preservation, vol. 46, no. 7, 2022, p. 1, https://doi.org/10.1111/jfpp.16606.