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.
Style de citation Chicago (17e éd.)Guo, Qi, Zhong Zhang, Younas Dadmohammadi, Ying Li, et Alireza Abbaspourrad. Synergistic Effects of Ascorbic Acid, Low Methoxy Pectin, and EDTA on Stabilizing the Natural Red Colors in Acidified Beverages. Elsevier, 2021.
Style de citation MLA (8e éd.)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.
Attention : ces citations peuvent ne pas être correctes à 100%.