AN HPLC METHOD FOR THE ANALYSIS OF PAPRIKA COLOR IN FOOD USING CAPSANTHIN AS AN INDICATOR.

MLA

Hayashi, Tomoko, et al. “An Hplc Method for the Analysis of Paprika Color in Food Using Capsanthin as an Indicator.” Journal of Liquid Chromatography & Related Technologies, vol. 24, no. 15, Sept. 2001, pp. 2347–61. EBSCOhost, https://doi.org/10.1081/JLC-100105146.

APA

Hayashi, T., Hayashi, K., Fujita, J., Ono, M., Oka, H., Ito, Y., Matsumoto, H., Ozeki, N., Itakura, Y., & Nakazawa, H. (2001). An Hplc Method for the Analysis of Paprika Color in Food Using Capsanthin as an Indicator. Journal of Liquid Chromatography & Related Technologies, 24(15), 2347–2361. https://doi.org/10.1081/JLC-100105146

Chicago

Hayashi, Tomoko, Kazuo Hayashi, Jiro Fujita, Masao Ono, Hisao Oka, Yuko Ito, Hiroshi Matsumoto, Naoko Ozeki, Yuko Itakura, and Hiroyuki Nakazawa. 2001. “An Hplc Method for the Analysis of Paprika Color in Food Using Capsanthin as an Indicator.” Journal of Liquid Chromatography & Related Technologies 24 (15): 2347–61. doi:10.1081/JLC-100105146.