Cite
Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage.
MLA
Alvarez Gaona, Izmari Jasel, et al. “Spray Drying Encapsulation of Red Wine: Stability of Total Monomeric Anthocyanins and Structural Alterations upon Storage.” Journal of Food Processing & Preservation, vol. 42, no. 2, Feb. 2018, p. 1. EBSCOhost, https://doi.org/10.1111/jfpp.13457.
APA
Alvarez Gaona, I. J., Bater, C., Zamora, M. C., & Chirife, J. (2018). Spray drying encapsulation of red wine: Stability of total monomeric anthocyanins and structural alterations upon storage. Journal of Food Processing & Preservation, 42(2), 1. https://doi.org/10.1111/jfpp.13457
Chicago
Alvarez Gaona, Izmari Jasel, Caterina Bater, María C. Zamora, and Jorge Chirife. 2018. “Spray Drying Encapsulation of Red Wine: Stability of Total Monomeric Anthocyanins and Structural Alterations upon Storage.” Journal of Food Processing & Preservation 42 (2): 1. doi:10.1111/jfpp.13457.