APA引文

Zhang, L., Wang, W., Yue, X., Wu, G., Yue, P., & Gao, X. (2019). Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice. J Food Sci Technol.

Citação norma Chicago

Zhang, Lingli, Wenbo Wang, Xueyang Yue, GuangSheng Wu, Pengxiang Yue, and Xueling Gao. "Gallic Acid As a Copigment Enhance Anthocyanin Stabilities and Color Characteristics in Blueberry Juice." J Food Sci Technol 2019.

MLA引文

Zhang, Lingli, et al. "Gallic Acid As a Copigment Enhance Anthocyanin Stabilities and Color Characteristics in Blueberry Juice." J Food Sci Technol 2019.