Cite
High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends.
MLA
Hao, Heying, et al. “High Hydrostatic Pressure Assisted Degradation of Patulin in Fruit and Vegetable Juice Blends.” Food Control, vol. 62, Apr. 2016, pp. 237–42. EBSCOhost, https://doi.org/10.1016/j.foodcont.2015.10.042.
APA
Hao, H., Zhou, T., Koutchma, T., Wu, F., & Warriner, K. (2016). High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends. Food Control, 62, 237–242. https://doi.org/10.1016/j.foodcont.2015.10.042
Chicago
Hao, Heying, Ting Zhou, Tatiana Koutchma, Fan Wu, and Keith Warriner. 2016. “High Hydrostatic Pressure Assisted Degradation of Patulin in Fruit and Vegetable Juice Blends.” Food Control 62 (April): 237–42. doi:10.1016/j.foodcont.2015.10.042.