APA (7th ed.) Citation

Essiedu, J. A., Areerate, P., & Withayagiat, U. (2024). Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food. International Journal of Food Science & Technology ; volume 59, issue 10, page 6999-7010 ; ISSN 0950-5423 1365-2621. https://doi.org/10.1111/ijfs.17408

Chicago Style (17th ed.) Citation

Essiedu, Justice Amakye, Panadda Areerate, and Ulaiwan Withayagiat. "Evaluation of Physiochemical Composition, Phenolic Compounds, and Antioxidant Activity of Kombucha Produced from Thunbergia Laurifolia as a Potential Functional Food." International Journal of Food Science & Technology ; Volume 59, Issue 10, Page 6999-7010 ; ISSN 0950-5423 1365-2621 2024. https://doi.org/10.1111/ijfs.17408.

MLA (9th ed.) Citation

Essiedu, Justice Amakye, et al. "Evaluation of Physiochemical Composition, Phenolic Compounds, and Antioxidant Activity of Kombucha Produced from Thunbergia Laurifolia as a Potential Functional Food." International Journal of Food Science & Technology ; Volume 59, Issue 10, Page 6999-7010 ; ISSN 0950-5423 1365-2621, 2024, https://doi.org/10.1111/ijfs.17408.