APA (7th ed.) Citation

Lin, H. V., Chen, G., Chang, K. B., Bo, Y., & Sung, W. (2023). Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells. Foods, 12(14), 2696. https://doi.org/10.3390/foods12142696

Chicago Style (17th ed.) Citation

Lin, Hong-Ting Victor, Guan-Wen Chen, Ke-Liang Bruce Chang, Yi-Jun Bo, and Wen-Chieh Sung. "Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts Versus Calcium Citrate from Oyster Shells." Foods 12, no. 14 (2023): 2696. https://doi.org/10.3390/foods12142696.

MLA (9th ed.) Citation

Lin, Hong-Ting Victor, et al. "Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts Versus Calcium Citrate from Oyster Shells." Foods, vol. 12, no. 14, 2023, p. 2696, https://doi.org/10.3390/foods12142696.