Cite
Preparation of the black rice starch-gallic acid complexes by ultrasound treatment: Physicochemical properties, multiscale structure, and in vitro digestibility.
MLA
Wang, Yu, et al. “Preparation of the Black Rice Starch-Gallic Acid Complexes by Ultrasound Treatment: Physicochemical Properties, Multiscale Structure, and in Vitro Digestibility.” International Journal of Biological Macromolecules, vol. 263, Apr. 2024, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2024.130331.
APA
Wang, Y., Han, S., Hao, Z., Gu, Z., Li, C., Wu, Z., Zhao, Z., Xiao, Y., Liu, Y., Liu, K., Zheng, M., Du, Y., Zhou, Y., & Yu, Z. (2024). Preparation of the black rice starch-gallic acid complexes by ultrasound treatment: Physicochemical properties, multiscale structure, and in vitro digestibility. International Journal of Biological Macromolecules, 263, N.PAG. https://doi.org/10.1016/j.ijbiomac.2024.130331
Chicago
Wang, Yu, Shengjun Han, Zongwei Hao, Zongyan Gu, Chao Li, Zongjun Wu, Zhongyun Zhao, et al. 2024. “Preparation of the Black Rice Starch-Gallic Acid Complexes by Ultrasound Treatment: Physicochemical Properties, Multiscale Structure, and in Vitro Digestibility.” International Journal of Biological Macromolecules 263 (April): N.PAG. doi:10.1016/j.ijbiomac.2024.130331.