Cite
Unravelling the anthocyanin-binding capacity of native starches from different botanical origins.
MLA
Li, Qin, et al. “Unravelling the Anthocyanin-Binding Capacity of Native Starches from Different Botanical Origins.” Food Chemistry, vol. 434, Feb. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2023.137390.
APA
Li, Q., Liu, Y., Li, Y., Rao, L., Zhao, L., Wang, Y., & Liao, X. (2024). Unravelling the anthocyanin-binding capacity of native starches from different botanical origins. Food Chemistry, 434, N.PAG. https://doi.org/10.1016/j.foodchem.2023.137390
Chicago
Li, Qin, Yan Liu, Yuwan Li, Lei Rao, Liang Zhao, Yongtao Wang, and Xiaojun Liao. 2024. “Unravelling the Anthocyanin-Binding Capacity of Native Starches from Different Botanical Origins.” Food Chemistry 434 (February): N.PAG. doi:10.1016/j.foodchem.2023.137390.