APA (7th ed.) Citation

Ruchira Nandasiri, Breanne Semenko, Champa Wijekoon, & Miyoung Suh. (2023). Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables. MDPI AG.

Chicago Style (17th ed.) Citation

Ruchira Nandasiri, Breanne Semenko, Champa Wijekoon, and Miyoung Suh. Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables. MDPI AG, 2023.

MLA (9th ed.) Citation

Ruchira Nandasiri, et al. Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables. MDPI AG, 2023.