Cite
Interactions between Fuzi (Aconiti Lateralis Radix Preparata) total alkaloids and Fuzi starch: Structural, physicochemical, and rheological properties.
MLA
Peng, Dong, et al. “Interactions between Fuzi (Aconiti Lateralis Radix Preparata) Total Alkaloids and Fuzi Starch: Structural, Physicochemical, and Rheological Properties.” LWT - Food Science & Technology, vol. 182, June 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2023.114879.
APA
Peng, D., Tang, D., Zhong, C., Wang, K., Huang, H., He, Z., Lv, C., Chen, J., Li, P., & Du, B. (2023). Interactions between Fuzi (Aconiti Lateralis Radix Preparata) total alkaloids and Fuzi starch: Structural, physicochemical, and rheological properties. LWT - Food Science & Technology, 182, N.PAG. https://doi.org/10.1016/j.lwt.2023.114879
Chicago
Peng, Dong, Danfeng Tang, Chunfei Zhong, Kun Wang, Haozhang Huang, Zhilin He, Chenhao Lv, Jianping Chen, Pan Li, and Bing Du. 2023. “Interactions between Fuzi (Aconiti Lateralis Radix Preparata) Total Alkaloids and Fuzi Starch: Structural, Physicochemical, and Rheological Properties.” LWT - Food Science & Technology 182 (June): N.PAG. doi:10.1016/j.lwt.2023.114879.