APA (7th ed.) Citation

Wang, H., Duan, X., Duan, L., & Ren, G. (2021). Mutual transformation of the water binding state and moisture diffusion characteristics of Chinese yams during microwave freeze drying. Drying technology, 39(1), 66-76. https://doi.org/10.1080/07373937.2019.1693400

Chicago Style (17th ed.) Citation

Wang, Hui, Xu Duan, Liuliu Duan, and Guangyue Ren. "Mutual Transformation of the Water Binding State and Moisture Diffusion Characteristics of Chinese Yams During Microwave Freeze Drying." Drying Technology 39, no. 1 (2021): 66-76. https://doi.org/10.1080/07373937.2019.1693400.

MLA (9th ed.) Citation

Wang, Hui, et al. "Mutual Transformation of the Water Binding State and Moisture Diffusion Characteristics of Chinese Yams During Microwave Freeze Drying." Drying Technology, vol. 39, no. 1, 2021, pp. 66-76, https://doi.org/10.1080/07373937.2019.1693400.