Stability and bioaccessibility of anthocyanins from maqui (Aristotelia chilensis [Mol.] Stuntz) juice microparticles.

MLA

Fredes, Carolina, et al. “Stability and Bioaccessibility of Anthocyanins from Maqui (Aristotelia Chilensis [Mol.] Stuntz) Juice Microparticles.” LWT - Food Science & Technology, vol. 91, May 2018, pp. 549–56. EBSCOhost, https://doi.org/10.1016/j.lwt.2018.01.090.

APA

Fredes, C., Osorio, M. J., Parada, J., & Robert, P. (2018). Stability and bioaccessibility of anthocyanins from maqui (Aristotelia chilensis [Mol.] Stuntz) juice microparticles. LWT - Food Science & Technology, 91, 549–556. https://doi.org/10.1016/j.lwt.2018.01.090

Chicago

Fredes, Carolina, María Jesús Osorio, Javier Parada, and Paz Robert. 2018. “Stability and Bioaccessibility of Anthocyanins from Maqui (Aristotelia Chilensis [Mol.] Stuntz) Juice Microparticles.” LWT - Food Science & Technology 91 (May): 549–56. doi:10.1016/j.lwt.2018.01.090.