APA (7th ed.) Citation

Ismail, N. A., Ab Aziz, M. F., & Ismail-Fitry, M. R. (2022). Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées. UPM Press.

Chicago Style (17th ed.) Citation

Ismail, N. A., M. F. Ab Aziz, and M. R. Ismail-Fitry. Antioxidant, Physicochemical, and Sensory Properties of Buffalo Meat Patties Incorporated with Roselle (Hibiscus Sabdariffa L.), Wolfberry (Lycium Barbarum L.), and Beetroot (Beta Vulgaris L.) Purées. UPM Press, 2022.

MLA (9th ed.) Citation

Ismail, N. A., et al. Antioxidant, Physicochemical, and Sensory Properties of Buffalo Meat Patties Incorporated with Roselle (Hibiscus Sabdariffa L.), Wolfberry (Lycium Barbarum L.), and Beetroot (Beta Vulgaris L.) Purées. UPM Press, 2022.