Abbaspour-Gilandeh, Y.;                     Kaveh, M.;                     Fatemi, H.;                     Aziz, M.    
        Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties. Foods 2021, 10, 1006.
    https://doi.org/10.3390/foods10051006
    AMA Style
    
                                Abbaspour-Gilandeh Y,                                 Kaveh M,                                 Fatemi H,                                 Aziz M.        
                Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties. Foods. 2021; 10(5):1006.
        https://doi.org/10.3390/foods10051006
    
    Chicago/Turabian Style
    
                                Abbaspour-Gilandeh, Yousef,                                 Mohammad Kaveh,                                 Hamideh Fatemi,                                 and Muhammad Aziz.        
                2021. "Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties" Foods 10, no. 5: 1006.
        https://doi.org/10.3390/foods10051006
    
    APA Style
    
                                Abbaspour-Gilandeh, Y.,                                 Kaveh, M.,                                 Fatemi, H.,                                 & Aziz, M.        
        
        (2021). Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties. Foods, 10(5), 1006.
        https://doi.org/10.3390/foods10051006