Cite
Biotransformation of anthocyanins from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system.
MLA
Kubow, Stan, et al. “Biotransformation of Anthocyanins from Two Purple-Fleshed Sweet Potato Accessions in a Dynamic Gastrointestinal System.” Food Chemistry, vol. 192, Feb. 2016, pp. 171–77. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.06.105.
APA
Kubow, S., Iskandar, M. M., Sabally, K., Azadi, B., Sadeghi Ekbatan, S., Kumarathasan, P., Das, D. D., Prakash, S., Burgos, G., & zum Felde, T. (2016). Biotransformation of anthocyanins from two purple-fleshed sweet potato accessions in a dynamic gastrointestinal system. Food Chemistry, 192, 171–177. https://doi.org/10.1016/j.foodchem.2015.06.105
Chicago
Kubow, Stan, Michèle M. Iskandar, Kebba Sabally, Behnam Azadi, Shima Sadeghi Ekbatan, Premkumari Kumarathasan, Dharani Dhar Das, Satya Prakash, Gabriela Burgos, and Thomas zum Felde. 2016. “Biotransformation of Anthocyanins from Two Purple-Fleshed Sweet Potato Accessions in a Dynamic Gastrointestinal System.” Food Chemistry 192 (February): 171–77. doi:10.1016/j.foodchem.2015.06.105.