Niyomvong, N.;                     Sritawan, R.;                     Keabpimai, J.;                     Trakunjae, C.;                     Boondaeng, A.    
        Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple. Beverages 2022, 8, 74.
    https://doi.org/10.3390/beverages8040074
    AMA Style
    
                                Niyomvong N,                                 Sritawan R,                                 Keabpimai J,                                 Trakunjae C,                                 Boondaeng A.        
                Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple. Beverages. 2022; 8(4):74.
        https://doi.org/10.3390/beverages8040074
    
    Chicago/Turabian Style
    
                                Niyomvong, Nanthavut,                                 Rachcha Sritawan,                                 Jureeporn Keabpimai,                                 Chanaporn Trakunjae,                                 and Antika Boondaeng.        
                2022. "Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple" Beverages 8, no. 4: 74.
        https://doi.org/10.3390/beverages8040074
    
    APA Style
    
                                Niyomvong, N.,                                 Sritawan, R.,                                 Keabpimai, J.,                                 Trakunjae, C.,                                 & Boondaeng, A.        
        
        (2022). Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple. Beverages, 8(4), 74.
        https://doi.org/10.3390/beverages8040074