APA (7th ed.) Citation

Koncsek, A., Szokol, L., Krizsa, V., Daood, H. G., Helyes, L., Véha, A., & P, B. S. Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

Chicago Style (17th ed.) Citation

Koncsek, Arnold, Lajos Szokol, Vivien Krizsa, Hussein G. Daood, Lajos Helyes, Antal Véha, and Balázs Szabó P. Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.

MLA (9th ed.) Citation

Koncsek, Arnold, et al. Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability. Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.