Cite
A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications.
MLA
Zeng, Yu, et al. “A-Type Proanthocyanidins: Sources, Structure, Bioactivity, Processing, Nutrition, and Potential Applications.” Comprehensive Reviews in Food Science and Food Safety, vol. 23, no. 3, May 2024, p. e13352. EBSCOhost, https://doi.org/10.1111/1541-4337.13352.
APA
Zeng, Y., Zhao, L., Wang, K., Renard, C. M. G. C., Le Bourvellec, C., Hu, Z., & Liu, X. (2024). A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications. Comprehensive Reviews in Food Science and Food Safety, 23(3), e13352. https://doi.org/10.1111/1541-4337.13352
Chicago
Zeng, Yu, Lei Zhao, Kai Wang, Catherine M G C Renard, Carine Le Bourvellec, Zhuoyan Hu, and Xuwei Liu. 2024. “A-Type Proanthocyanidins: Sources, Structure, Bioactivity, Processing, Nutrition, and Potential Applications.” Comprehensive Reviews in Food Science and Food Safety 23 (3): e13352. doi:10.1111/1541-4337.13352.