APA (7th ed.) Citation

Lim, T. W., Lim, R. L. H., Pui, L. P., Tan, C. P., & Ho, C. W. (2023). Synergistic enhancing effect of xanthan gum, carboxymethyl cellulose and citric acid on the stability of betacyanins in fermented red dragon fruit (Hylocereus polyrhizus) drink during storage. Elsevier.

Chicago Style (17th ed.) Citation

Lim, Teck Wei, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, and Chun Wai Ho. Synergistic Enhancing Effect of Xanthan Gum, Carboxymethyl Cellulose and Citric Acid on the Stability of Betacyanins in Fermented Red Dragon Fruit (Hylocereus Polyrhizus) Drink During Storage. Elsevier, 2023.

MLA (9th ed.) Citation

Lim, Teck Wei, et al. Synergistic Enhancing Effect of Xanthan Gum, Carboxymethyl Cellulose and Citric Acid on the Stability of Betacyanins in Fermented Red Dragon Fruit (Hylocereus Polyrhizus) Drink During Storage. Elsevier, 2023.