APA (7th ed.) Citation

Wang, J., Zhou, N., Ma, S., Yang, X., & Xing, J. Preservation of minimally processed carrots using the combination of ultrasound and mild heat ascorbic acid. Elsevier.

Chicago Style (17th ed.) Citation

Wang, Jiayi, Ning Zhou, Sen Ma, Xiaofei Yang, and Jun Xing. Preservation of Minimally Processed Carrots Using the Combination of Ultrasound and Mild Heat Ascorbic Acid. Elsevier.

MLA (9th ed.) Citation

Wang, Jiayi, et al. Preservation of Minimally Processed Carrots Using the Combination of Ultrasound and Mild Heat Ascorbic Acid. Elsevier.