APA (7th ed.) Citation

Lim, T. W., Lim, R. L. H., Pui, L. P., & Tan, C. P. (2024). Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt. Elsevier B.V.

Chicago Style (17th ed.) Citation

Lim, Teck Wei, Renee Lay Hong Lim, Liew Phing Pui, and Chin Ping Tan. Evaluating the Potential of Stabilised Betacyanins from Fermented Red Dragon Fruit (Hylocereus Polyrhizus) Drink: Sustainable Colouration and Antioxidant Enhancement of Stirred Yoghurt. Elsevier B.V, 2024.

MLA (9th ed.) Citation

Lim, Teck Wei, et al. Evaluating the Potential of Stabilised Betacyanins from Fermented Red Dragon Fruit (Hylocereus Polyrhizus) Drink: Sustainable Colouration and Antioxidant Enhancement of Stirred Yoghurt. Elsevier B.V, 2024.