Botanical origin characterisation of tannins using infrared spectroscopy

MLA

Daniela Bertoldi, et al. “Botanical Origin Characterisation of Tannins Using Infrared Spectroscopy.” Food Chemistry, vol. 267, Feb. 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.....ad8a95edc371e73bcba2d7212b78994b&authtype=sso&custid=ns315887.

APA

Daniela Bertoldi, Roberto Larcher, Mario Malacarne, Tiziana Nardin, & Giampaolo Antoniolli. (2017). Botanical origin characterisation of tannins using infrared spectroscopy. Food Chemistry, 267.

Chicago

Daniela Bertoldi, Roberto Larcher, Mario Malacarne, Tiziana Nardin, and Giampaolo Antoniolli. 2017. “Botanical Origin Characterisation of Tannins Using Infrared Spectroscopy.” Food Chemistry 267 (February). 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.....ad8a95edc371e73bcba2d7212b78994b&authtype=sso&custid=ns315887.