Yusufali, Z.; Follett, P.; Wall, M.; Sun, X.
Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content. Foods 2024, 13, 718.
https://doi.org/10.3390/foods13050718
AMA Style
Yusufali Z, Follett P, Wall M, Sun X.
Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content. Foods. 2024; 13(5):718.
https://doi.org/10.3390/foods13050718
Chicago/Turabian Style
Yusufali, Zahra, Peter Follett, Marisa Wall, and Xiuxiu Sun.
2024. "Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content" Foods 13, no. 5: 718.
https://doi.org/10.3390/foods13050718
APA Style
Yusufali, Z., Follett, P., Wall, M., & Sun, X.
(2024). Physiochemical and Sensory Properties of a Turmeric, Ginger, and Pineapple Functional Beverage with Effects of Pulp Content. Foods, 13(5), 718.
https://doi.org/10.3390/foods13050718