Kong, K. W., Khairul Ikram, E. H., Othman, A., Ismail, A., & Tan, C. P. (2010). Effect of steam blanching on lycopene and total phenolics in pink guava puree industry by-products. Faculty of Food Science and Technology, Universiti Putra Malaysia.
Chicago Style (17th ed.) CitationKong, Kin Weng, Emmy Hainida Khairul Ikram, Azizah Othman, Amin Ismail, and Chin Ping Tan. Effect of Steam Blanching on Lycopene and Total Phenolics in Pink Guava Puree Industry By-products. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2010.
MLA (9th ed.) CitationKong, Kin Weng, et al. Effect of Steam Blanching on Lycopene and Total Phenolics in Pink Guava Puree Industry By-products. Faculty of Food Science and Technology, Universiti Putra Malaysia, 2010.
Warning: These citations may not always be 100% accurate.