Cite
Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH.
MLA
Jiang, Tian, et al. “Degradation of Anthocyanins and Polymeric Color Formation during Heat Treatment of Purple Sweet Potato Extract at Different PH.” Food Chemistry, vol. 274, Feb. 2019, pp. 460–70. EBSCOhost, https://doi.org/10.1016/j.foodchem.2018.07.141.
APA
Jiang, T., Mao, Y., Sui, L., Yang, N., Li, S., Zhu, Z., Wang, C., Yin, S., He, J., & He, Y. (2019). Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH. Food Chemistry, 274, 460–470. https://doi.org/10.1016/j.foodchem.2018.07.141
Chicago
Jiang, Tian, Ying Mao, Lushan Sui, Ning Yang, Shuyi Li, Zhenzhou Zhu, Chengtao Wang, Sheng Yin, Jingren He, and Yi He. 2019. “Degradation of Anthocyanins and Polymeric Color Formation during Heat Treatment of Purple Sweet Potato Extract at Different PH.” Food Chemistry 274 (February): 460–70. doi:10.1016/j.foodchem.2018.07.141.