APA aipamena

Dumitrașcu, L., Stănciuc, N., & Aprodu, I. (2021). Encapsulation of Anthocyanins from Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins. Foods.

Chicago Style aipamena

Dumitrașcu, Loredana, Nicoleta Stănciuc, and Iuliana Aprodu. "Encapsulation of Anthocyanins From Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins." Foods 2021.

MLA aipamena

Dumitrașcu, Loredana, Nicoleta Stănciuc, and Iuliana Aprodu. "Encapsulation of Anthocyanins From Cornelian Cherry Fruits Using Heated or Non-Heated Soy Proteins." Foods 2021.

Kontuz: berrikusi erreferentzia hauek erabili aurretik.