APA Alıntı

Yue, X., Jing, S., Ni, X., Zhang, K., Fang, Y., Zhang, Z., & Ju, Y. (2021). Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein. Front Nutr.

Chicago Stili Alıntı

Yue, Xiao-feng, Si-si Jing, Xiao-fan Ni, Ke-kun Zhang, Yu-lin Fang, Zhen-wen Zhang, ve Yan-lun Ju. "Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein." Front Nutr 2021.

MLA Alıntı

Yue, Xiao-feng, et al. "Anthocyanin and Phenolic Acids Contents Influence the Color Stability and Antioxidant Capacity of Wine Treated With Mannoprotein." Front Nutr 2021.