Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+ -Based Fluorescence Enhancement.

MLA

LIU Lanxiang, et al. “Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+ -Based Fluorescence Enhancement.” Shipin Kexue/ Food Science, vol. 41, no. 2, Jan. 2020, pp. 306–14. EBSCOhost, https://doi.org/10.7506/spkx1002-6630-20190625-316.

APA

LIU Lanxiang, YI Guandong, LI Kai, MA Jinju, XU Juan, SUN Yanlin, & ZHANG Hong. (2020). Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+ -Based Fluorescence Enhancement. Shipin Kexue/ Food Science, 41(2), 306–314. https://doi.org/10.7506/spkx1002-6630-20190625-316

Chicago

LIU Lanxiang, YI Guandong, LI Kai, MA Jinju, XU Juan, SUN Yanlin, and ZHANG Hong. 2020. “Rapid Detection of Carminic Acid in Yogurt and Lactobacillus-Containing Beverage by Al3+ -Based Fluorescence Enhancement.” Shipin Kexue/ Food Science 41 (2): 306–14. doi:10.7506/spkx1002-6630-20190625-316.