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-referens (17:e uppl.)Huang, Zexuan, Hui Li, Keren Agyekumwaa Addo, Yigang Yu, och 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-referens (9:e uppl.)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.
