APA (7th ed.) Citation

Natalia, G. E., Bambang, S. S., & Sri, W. Natural fermentation of bitter gourd (Momordica charantia) and noni fruit (Morinda citrifolia) in honey increases total phenol, total flavonoid, and antioxidant activity. EDP Sciences.

Chicago Style (17th ed.) Citation

Natalia, Guardiola Esther, Sumitro Sutiman Bambang, and Widyarti Sri. Natural Fermentation of Bitter Gourd (Momordica Charantia) and Noni Fruit (Morinda Citrifolia) in Honey Increases Total Phenol, Total Flavonoid, and Antioxidant Activity. EDP Sciences.

MLA (9th ed.) Citation

Natalia, Guardiola Esther, et al. Natural Fermentation of Bitter Gourd (Momordica Charantia) and Noni Fruit (Morinda Citrifolia) in Honey Increases Total Phenol, Total Flavonoid, and Antioxidant Activity. EDP Sciences.