Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.

MLA

Etxabide, Alaitz, et al. “Polyhydroxybutyrate (PHB) Produced from Red Grape Pomace: Effect of Purification Processes on Structural, Thermal and Antioxidant Properties.” International Journal of Biological Macromolecules, vol. 217, Sept. 2022, pp. 449–56. EBSCOhost, https://doi.org/10.1016/j.ijbiomac.2022.07.072.

APA

Etxabide, A., Kilmartin, P. A., Guerrero, P., de la Caba, K., Hooks, D. O., West, M., & Singh, T. (2022). Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties. International Journal of Biological Macromolecules, 217, 449–456. https://doi.org/10.1016/j.ijbiomac.2022.07.072

Chicago

Etxabide, Alaitz, Paul A Kilmartin, Pedro Guerrero, Koro de la Caba, David O Hooks, Mark West, and Tripti Singh. 2022. “Polyhydroxybutyrate (PHB) Produced from Red Grape Pomace: Effect of Purification Processes on Structural, Thermal and Antioxidant Properties.” International Journal of Biological Macromolecules 217 (September): 449–56. doi:10.1016/j.ijbiomac.2022.07.072.