Cite
Pink discoloration of canned pears: role of procyanidin chemical depolymerization and procyanidin/cell wall interactions.
MLA
Le Bourvellec, Carine, et al. “Pink Discoloration of Canned Pears: Role of Procyanidin Chemical Depolymerization and Procyanidin/Cell Wall Interactions.” Journal of Agricultural and Food Chemistry, vol. 61, no. 27, July 2013, pp. 6679–92. EBSCOhost, https://doi.org/10.1021/jf4005548.
APA
Le Bourvellec, C., Gouble, B., Bureau, S., Loonis, M., Plé, Y., & Renard, C. M. G. C. (2013). Pink discoloration of canned pears: role of procyanidin chemical depolymerization and procyanidin/cell wall interactions. Journal of Agricultural and Food Chemistry, 61(27), 6679–6692. https://doi.org/10.1021/jf4005548
Chicago
Le Bourvellec, Carine, Barbara Gouble, Sylvie Bureau, Michèle Loonis, Yves Plé, and Catherine M G C Renard. 2013. “Pink Discoloration of Canned Pears: Role of Procyanidin Chemical Depolymerization and Procyanidin/Cell Wall Interactions.” Journal of Agricultural and Food Chemistry 61 (27): 6679–92. doi:10.1021/jf4005548.