Cita APA (7a ed.)

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

Cita Chicago Style (17a ed.)

Tsai, Yu-Jung, Li-Yun Lin, Kai-Min Yang, Yi-Chan Chiang, Min-Hung Chen, y Po-Yuan Chiang. Effects of Roasting Sweet Potato (<i>Ipomoea Batatas</i> L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation. MDPI AG, 2021.

Cita MLA (8a ed.)

Tsai, Yu-Jung, et al. Effects of Roasting Sweet Potato (<i>Ipomoea Batatas</i> L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation. MDPI AG, 2021.