Stability of anthocyanins- and anthocyanidins-enriched extracts, and formulations of fruit pulp of Eugenia jambolana ('jamun').

MLA

Sharma, Ram Jee, et al. “Stability of Anthocyanins- and Anthocyanidins-Enriched Extracts, and Formulations of Fruit Pulp of Eugenia Jambolana ('jamun’).” Food Chemistry, vol. 190, Jan. 2016, pp. 808–17. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.06.029.

APA

Sharma, R. J., Gupta, R. C., Singh, S., Bansal, A. K., & Singh, I. P. (2016). Stability of anthocyanins- and anthocyanidins-enriched extracts, and formulations of fruit pulp of Eugenia jambolana ('jamun’). Food Chemistry, 190, 808–817. https://doi.org/10.1016/j.foodchem.2015.06.029

Chicago

Sharma, Ram Jee, Ramesh C Gupta, Saranjit Singh, Arvind Kumar Bansal, and Inder Pal Singh. 2016. “Stability of Anthocyanins- and Anthocyanidins-Enriched Extracts, and Formulations of Fruit Pulp of Eugenia Jambolana ('jamun’).” Food Chemistry 190 (January): 808–17. doi:10.1016/j.foodchem.2015.06.029.