APA (7th ed.) Citation

Pham, B. A., Vu, N. D., Phan, P. H., Long, H. B., Long, T. B., Pham, V. T., & Singh, A. (2024). Pectinase‐Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage. Journal of Food Processing & Preservation, 2024, 1. https://doi.org/10.1155/jfpp/9273464

Chicago Style (17th ed.) Citation

Pham, Binh An, Ngoc Duc Vu, Pham Hong Phan, Huynh Bao Long, Tran Bach Long, Van Thinh Pham, and Ajay Singh. "Pectinase‐Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage." Journal of Food Processing & Preservation 2024 (2024): 1. https://doi.org/10.1155/jfpp/9273464.

MLA (9th ed.) Citation

Pham, Binh An, et al. "Pectinase‐Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage." Journal of Food Processing & Preservation, vol. 2024, 2024, p. 1, https://doi.org/10.1155/jfpp/9273464.