APA (7th ed.) Citation

Tokuyasu, K., Yamagishi, K., Ando, Y., & Shirai, N. (2022). Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”. Journal of applied glycoscience : JAG, 69(4), . https://doi.org/10.5458/jag.jag.JAG-2022_0003

Chicago Style (17th ed.) Citation

Tokuyasu, Ken, Kenji Yamagishi, Yasumasa Ando, and Nobuya Shirai. "Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”." Journal of Applied Glycoscience : JAG 69, no. 4 (2022). https://doi.org/10.5458/jag.jag.JAG-2022_0003.

MLA (9th ed.) Citation

Tokuyasu, Ken, et al. "Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”." Journal of Applied Glycoscience : JAG, vol. 69, no. 4, 2022, https://doi.org/10.5458/jag.jag.JAG-2022_0003.