Cite
Thermal properties and free radicals generation in starch isolated from pumpkin fruits
MLA
E. Jedrszczyk, et al. “Thermal Properties and Free Radicals Generation in Starch Isolated from Pumpkin Fruits.” International Journal of Biological Macromolecules, vol. 108, June 2017. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....2018d2e0471134f686b4a5fcc437921c&authtype=sso&custid=ns315887.
APA
E. Jedrszczyk, Teresa Fortuna, Elżbieta Wenda, Ewa Bidzińska, Izabela Przetaczek-Rożnowska, & Krystyna Dyrek. (2017). Thermal properties and free radicals generation in starch isolated from pumpkin fruits. International Journal of Biological Macromolecules, 108.
Chicago
E. Jedrszczyk, Teresa Fortuna, Elżbieta Wenda, Ewa Bidzińska, Izabela Przetaczek-Rożnowska, and Krystyna Dyrek. 2017. “Thermal Properties and Free Radicals Generation in Starch Isolated from Pumpkin Fruits.” International Journal of Biological Macromolecules 108 (June). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....2018d2e0471134f686b4a5fcc437921c&authtype=sso&custid=ns315887.