APA (7th ed.) Citation

Zhao, J., Zhao, S., Wang, Y., Ma, C., Tian, J., Wang, A., & Li, B. (2025). Effect of combined ultra-high pressure gallic acid cochromism on the stability of Aronia melanocarpa anthocyanins in juice systems. Food Chemistry: X, 29, 102701. https://doi.org/10.1016/j.fochx.2025.102701

Chicago Style (17th ed.) Citation

Zhao, Jin, Shiqi Zhao, Yining Wang, Chuang Ma, Jinlong Tian, Aide Wang, and Bin Li. "Effect of Combined Ultra-high Pressure Gallic Acid Cochromism on the Stability of Aronia Melanocarpa Anthocyanins in Juice Systems." Food Chemistry: X 29 (2025): 102701. https://doi.org/10.1016/j.fochx.2025.102701.

MLA (9th ed.) Citation

Zhao, Jin, et al. "Effect of Combined Ultra-high Pressure Gallic Acid Cochromism on the Stability of Aronia Melanocarpa Anthocyanins in Juice Systems." Food Chemistry: X, vol. 29, 2025, p. 102701, https://doi.org/10.1016/j.fochx.2025.102701.