Cite
Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis.
MLA
Zhang, Yaqian, et al. “Comparison of Blue Discoloration in Radish Root among Different Varieties and Blue Pigment Stability Analysis.” Food Chemistry, vol. 340, Mar. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.128164.
APA
Zhang, Y., Zhao, X., Ma, Y., Jiang, Y., Wang, D., & Liang, H. (2021). Comparison of blue discoloration in radish root among different varieties and blue pigment stability analysis. Food Chemistry, 340, N.PAG. https://doi.org/10.1016/j.foodchem.2020.128164
Chicago
Zhang, Yaqian, Xiaoyan Zhao, Yue Ma, Ying Jiang, Dan Wang, and Hao Liang. 2021. “Comparison of Blue Discoloration in Radish Root among Different Varieties and Blue Pigment Stability Analysis.” Food Chemistry 340 (March): N.PAG. doi:10.1016/j.foodchem.2020.128164.