APA (7th ed.) Citation

Huang, Z., Li, H., Addo, K. A., Yu, Y., & Xiao, X. (2025). Optimization of Preparation Technology of Purple Yam Slices by Response Surface Methodology and Study of Its Antioxidant Activity. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 95(1), 105-116. https://doi.org/10.1007/s40011-024-01598-0

Chicago Style (17th ed.) Citation

Huang, Zexuan, Hui Li, Keren Agyekumwaa Addo, Yigang Yu, and Xinglong Xiao. "Optimization of Preparation Technology of Purple Yam Slices by Response Surface Methodology and Study of Its Antioxidant Activity." Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 95, no. 1 (2025): 105-116. https://doi.org/10.1007/s40011-024-01598-0.

MLA (9th ed.) Citation

Huang, Zexuan, et al. "Optimization of Preparation Technology of Purple Yam Slices by Response Surface Methodology and Study of Its Antioxidant Activity." Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, vol. 95, no. 1, 2025, pp. 105-116, https://doi.org/10.1007/s40011-024-01598-0.