Cite
Classification of proanthocyanidin profiles using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) spectra data combined with multivariate analysis.
MLA
Esquivel-Alvarado, Daniel, et al. “Classification of Proanthocyanidin Profiles Using Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) Spectra Data Combined with Multivariate Analysis.” Food Chemistry, vol. 336, Jan. 2021, p. 127667. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.127667.
APA
Esquivel-Alvarado, D., Alfaro-Viquez, E., Krueger, C. G., Vestling, M. M., & Reed, J. D. (2021). Classification of proanthocyanidin profiles using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) spectra data combined with multivariate analysis. Food Chemistry, 336, 127667. https://doi.org/10.1016/j.foodchem.2020.127667
Chicago
Esquivel-Alvarado, Daniel, Emilia Alfaro-Viquez, Christian G Krueger, Martha M Vestling, and Jess D Reed. 2021. “Classification of Proanthocyanidin Profiles Using Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry (MALDI-TOF MS) Spectra Data Combined with Multivariate Analysis.” Food Chemistry 336 (January): 127667. doi:10.1016/j.foodchem.2020.127667.