Cita APA (7a ed.)

Guo, Q., Zhang, Z., Dadmohammadi, Y., Li, Y., & Abbaspourrad, A. (2021). Synergistic effects of ascorbic acid, low methoxy pectin, and EDTA on stabilizing the natural red colors in acidified beverages. Elsevier.

Cita Chicago Style (17a ed.)

Guo, Qi, Zhong Zhang, Younas Dadmohammadi, Ying Li, y Alireza Abbaspourrad. Synergistic Effects of Ascorbic Acid, Low Methoxy Pectin, and EDTA on Stabilizing the Natural Red Colors in Acidified Beverages. Elsevier, 2021.

Cita MLA (8a ed.)

Guo, Qi, et al. Synergistic Effects of Ascorbic Acid, Low Methoxy Pectin, and EDTA on Stabilizing the Natural Red Colors in Acidified Beverages. Elsevier, 2021.