APA (7th ed.) Citation

Aniya, Cao, Y., Liu, C., Lu, S., Fujii, Y., Jin, J., & Xia, Q. (2022). Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. MDPI AG.

Chicago Style (17th ed.) Citation

Aniya, Yan Cao, Chenxing Liu, Shengming Lu, Yoshiharu Fujii, Jiaxiu Jin, and Qile Xia. Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. MDPI AG, 2022.

MLA (9th ed.) Citation

Aniya, et al. Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum. MDPI AG, 2022.