Chuang, K.-C.; Chiang, Y.-C.; Chang, Y.-J.; Lee, Y.-C.; Chiang, P.-Y.
Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle. Foods 2024, 13, 3053.
https://doi.org/10.3390/foods13193053
AMA Style
Chuang K-C, Chiang Y-C, Chang Y-J, Lee Y-C, Chiang P-Y.
Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle. Foods. 2024; 13(19):3053.
https://doi.org/10.3390/foods13193053
Chicago/Turabian Style
Chuang, Kai-Chun, Yi-Chan Chiang, Yi-Jou Chang, Yen-Chieh Lee, and Po-Yuan Chiang.
2024. "Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle" Foods 13, no. 19: 3053.
https://doi.org/10.3390/foods13193053
APA Style
Chuang, K.-C., Chiang, Y.-C., Chang, Y.-J., Lee, Y.-C., & Chiang, P.-Y.
(2024). Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle. Foods, 13(19), 3053.
https://doi.org/10.3390/foods13193053