APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

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

MLA (8th ed.) Citation

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.