APA (7th ed.) Citation

Chotiko, A., Phakawan, J., Changpasert, W., Chokumnoyporn, N., & Wannasawad, K. Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification. Elsevier.

Chicago Style (17th ed.) Citation

Chotiko, Arranee, Janejira Phakawan, Waleewan Changpasert, Napapan Chokumnoyporn, and Kittikoon Wannasawad. Optimization of Fermented Kombucha from Black-aged Garlic Using Response Surface Design and Aroma-active Compounds Identification. Elsevier.

MLA (9th ed.) Citation

Chotiko, Arranee, et al. Optimization of Fermented Kombucha from Black-aged Garlic Using Response Surface Design and Aroma-active Compounds Identification. Elsevier.