APA (7th ed.) Citation

Zambrano, C., Kotogán, A., Bencsik, O., Papp, T., Vágvölgyi, C., Mondal, K. C., . . . Takó, M. (2018). Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment. Food science & technology, 89, 457-465. https://doi.org/10.1016/j.lwt.2017.11.025

Chicago Style (17th ed.) Citation

Zambrano, Carolina, Alexandra Kotogán, Ottó Bencsik, Tamás Papp, Csaba Vágvölgyi, Keshab C. Mondal, Judit Krisch, and Miklós Takó. "Mobilization of Phenolic Antioxidants from Grape, Apple and Pitahaya Residues via Solid State Fungal Fermentation and Carbohydrase Treatment." Food Science & Technology 89 (2018): 457-465. https://doi.org/10.1016/j.lwt.2017.11.025.

MLA (9th ed.) Citation

Zambrano, Carolina, et al. "Mobilization of Phenolic Antioxidants from Grape, Apple and Pitahaya Residues via Solid State Fungal Fermentation and Carbohydrase Treatment." Food Science & Technology, vol. 89, 2018, pp. 457-465, https://doi.org/10.1016/j.lwt.2017.11.025.