APA (7th ed.) Citation

Zhang, C., Ding, W., Mamattursun, A., Ma, X., Qi, S., Wu, Y., . . . Ma, X. (2025). Optimization of enzyme-ultrasound assisted extraction from mulberries anthocyanins based on response surface methodology and deep neural networks and analysis of in vitro antioxidant activities. Food chemistry, 478, 143597. https://doi.org/10.1016/j.foodchem.2025.143597

Chicago Style (17th ed.) Citation

Zhang, Chunzi, Wenhuan Ding, Asiya Mamattursun, Xiaoyan Ma, Shuwen Qi, Yukun Wu, Juan Zhang, and Xiaoli Ma. "Optimization of Enzyme-ultrasound Assisted Extraction from Mulberries Anthocyanins Based on Response Surface Methodology and Deep Neural Networks and Analysis of in Vitro Antioxidant Activities." Food Chemistry 478 (2025): 143597. https://doi.org/10.1016/j.foodchem.2025.143597.

MLA (9th ed.) Citation

Zhang, Chunzi, et al. "Optimization of Enzyme-ultrasound Assisted Extraction from Mulberries Anthocyanins Based on Response Surface Methodology and Deep Neural Networks and Analysis of in Vitro Antioxidant Activities." Food Chemistry, vol. 478, 2025, p. 143597, https://doi.org/10.1016/j.foodchem.2025.143597.