Investigation of cell wall characteristics of copigmented and coated whole blueberry fruit for improving anthocyanin stability under high hydrostatic pressure process and refrigerated storage.

MLA

Lin, Chieh‐Yi, et al. “Investigation of Cell Wall Characteristics of Copigmented and Coated Whole Blueberry Fruit for Improving Anthocyanin Stability under High Hydrostatic Pressure Process and Refrigerated Storage.” International Journal of Food Science & Technology, vol. 59, no. 2, Feb. 2024, pp. 829–44. EBSCOhost, https://doi.org/10.1111/ijfs.16840.

APA

Lin, C., Jung, J., & Zhao, Y. (2024). Investigation of cell wall characteristics of copigmented and coated whole blueberry fruit for improving anthocyanin stability under high hydrostatic pressure process and refrigerated storage. International Journal of Food Science & Technology, 59(2), 829–844. https://doi.org/10.1111/ijfs.16840

Chicago

Lin, Chieh‐Yi, Jooyeoun Jung, and Yanyun Zhao. 2024. “Investigation of Cell Wall Characteristics of Copigmented and Coated Whole Blueberry Fruit for Improving Anthocyanin Stability under High Hydrostatic Pressure Process and Refrigerated Storage.” International Journal of Food Science & Technology 59 (2): 829–44. doi:10.1111/ijfs.16840.