APA (7th ed.) Citation

Tian, X., Yang, Y., Zhang, W., & Wang, Y. Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend. Wiley.

Chicago Style (17th ed.) Citation

Tian, Xuezhi, Yunshu Yang, Wenjing Zhang, and Yongtao Wang. Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend. Wiley.

MLA (9th ed.) Citation

Tian, Xuezhi, et al. Effect of High Hydrostatic Pressure and Thermal Processing on the Shelf Life and Quality Attributes of Apple-Kiwi-Carrot Puree Blend. Wiley.