APA

Tchuenchieu A., Essia Ngang J., Servais M., Dermience M., Sado Kamdem S., Etoa F. & Sindic M. (2018). Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices. : Food science & nutrition.

Chicago

Tchuenchieu Alex, Essia Ngang Jean-Justin, Servais Marjorie, Dermience Michael, Sado Kamdem Sylvain, Etoa François-Xavier and Sindic Marianne. 2018. Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices. : Food science & nutrition.

Harvard

Tchuenchieu A., Essia Ngang J., Servais M., Dermience M., Sado Kamdem S., Etoa F. and Sindic M. (2018). Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices. : Food science & nutrition.

MLA

Tchuenchieu Alex, Essia Ngang Jean-Justin, Servais Marjorie, Dermience Michael, Sado Kamdem Sylvain, Etoa François-Xavier and Sindic Marianne. Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices. : Food science & nutrition. 2018.