APA (7th ed.) Citation

Tsai, Y., Lin, L., Yang, K., Chiang, Y., Chen, M., & Chiang, P. (2021, October). Effects of Roasting Sweet Potato (<i>Ipomoea batatas</i> L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation. Foods.

Chicago Style (17th ed.) Citation

Tsai, Yu-Jung, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen, and Po-Yuan Chiang. "Effects of Roasting Sweet Potato (Ipomoea Batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation." Foods Oct. 2021.

MLA (9th ed.) Citation

Tsai, Yu-Jung, et al. "Effects of Roasting Sweet Potato (Ipomoea Batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation." Foods, Oct. 2021.