Cite
The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems.
MLA
García-Coronado, Pedro, et al. “The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems.” Polymers (20734360), vol. 12, no. 9, Sept. 2020, p. 2077. EBSCOhost, https://doi.org/10.3390/polym12092077.
APA
García-Coronado, P., Flores-Ramírez, A., Grajales-Lagunes, A., Godínez-Hernández, C., Abud-Archila, M., González-García, R., & Ruiz-Cabrera, M. A. (2020). The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems. Polymers (20734360), 12(9), 2077. https://doi.org/10.3390/polym12092077
Chicago
García-Coronado, Pedro, Alma Flores-Ramírez, Alicia Grajales-Lagunes, Cesar Godínez-Hernández, Miguel Abud-Archila, Raúl González-García, and Miguel A. Ruiz-Cabrera. 2020. “The Influence of Maltodextrin on the Thermal Transitions and State Diagrams of Fruit Juice Model Systems.” Polymers (20734360) 12 (9): 2077. doi:10.3390/polym12092077.