Cite
Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules.
MLA
Moshfegh, Niloofar, et al. “Effect of Maltodextrin and Persian Gum as Wall Materials and Tannic Acid as Copigment on Some Properties of Encapsulated Sour Cherry Anthocyanin Microcapsules.” Food Chemistry, vol. 463, no. Pt 1, Sept. 2024, p. 141165. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.141165.
APA
Moshfegh, N., Niakousary, M., Hosseini, S. M. H., Mazloomi, S. M., & Abbasi, A. (2024). Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules. Food Chemistry, 463(Pt 1), 141165. https://doi.org/10.1016/j.foodchem.2024.141165
Chicago
Moshfegh, Niloofar, Mehrdad Niakousary, Seyed Mohammad Hashem Hosseini, Seyed Mohammad Mazloomi, and Azam Abbasi. 2024. “Effect of Maltodextrin and Persian Gum as Wall Materials and Tannic Acid as Copigment on Some Properties of Encapsulated Sour Cherry Anthocyanin Microcapsules.” Food Chemistry 463 (Pt 1): 141165. doi:10.1016/j.foodchem.2024.141165.