Retnosyari, S., Umar, S., Sri, R., & Rachma, W. The effect of light and temperature in the traditional “Wedang Uwuh” ready-to-drink (RTD) beverages on color stability and brazilin content during storage. EDP Sciences.
Chicago Style (17th ed.) CitationRetnosyari, Septiyani, Santoso Umar, Raharjo Sri, and Wikandari Rachma. The Effect of Light and Temperature in the Traditional “Wedang Uwuh” Ready-to-drink (RTD) Beverages on Color Stability and Brazilin Content During Storage. EDP Sciences.
MLA (9th ed.) CitationRetnosyari, Septiyani, et al. The Effect of Light and Temperature in the Traditional “Wedang Uwuh” Ready-to-drink (RTD) Beverages on Color Stability and Brazilin Content During Storage. EDP Sciences.
Warning: These citations may not always be 100% accurate.