Cite
Elucidation of the structural changes of hemicellulose and cellulose in sunflower seed during roasting.
MLA
Xu, Shuai, et al. “Elucidation of the Structural Changes of Hemicellulose and Cellulose in Sunflower Seed during Roasting.” Journal of Food Science (John Wiley & Sons, Inc.), Sept. 2024, p. 1. EBSCOhost, https://doi.org/10.1111/1750-3841.17405.
APA
Xu, S., Shi, K., Jin, Y., Guo, Q., Liu, H., Qin, Z., & Wang, X. (2024). Elucidation of the structural changes of hemicellulose and cellulose in sunflower seed during roasting. Journal of Food Science (John Wiley & Sons, Inc.), 1. https://doi.org/10.1111/1750-3841.17405
Chicago
Xu, Shuai, Ke‐Quan Shi, Yu‐Xuan Jin, Qing Guo, Hua‐Min Liu, Zhao Qin, and Xue‐De Wang. 2024. “Elucidation of the Structural Changes of Hemicellulose and Cellulose in Sunflower Seed during Roasting.” Journal of Food Science (John Wiley & Sons, Inc.), September, 1. doi:10.1111/1750-3841.17405.