APA (7th ed.) Citation

Huang, Y., & Ma, Y. (2016). The effect of extrusion processing on the physiochemical properties of extruded orange pomace. Food chemistry, 192, 363-369. https://doi.org/10.1016/j.foodchem.2015.07.039

Chicago Style (17th ed.) Citation

Huang, Ya-Ling, and Ya-Sheng Ma. "The Effect of Extrusion Processing on the Physiochemical Properties of Extruded Orange Pomace." Food Chemistry 192 (2016): 363-369. https://doi.org/10.1016/j.foodchem.2015.07.039.

MLA (9th ed.) Citation

Huang, Ya-Ling, and Ya-Sheng Ma. "The Effect of Extrusion Processing on the Physiochemical Properties of Extruded Orange Pomace." Food Chemistry, vol. 192, 2016, pp. 363-369, https://doi.org/10.1016/j.foodchem.2015.07.039.