APA (7th ed.) Citation

He, B., Zhang, L., Yue, X., Liang, J., Jiang, J., Gao, X., & Yue, P. (2016). Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace. Food chemistry, 204, 70-76. https://doi.org/10.1016/j.foodchem.2016.02.094

Chicago Style (17th ed.) Citation

He, Bo, Ling-Li Zhang, Xue-Yang Yue, Jin Liang, Jun Jiang, Xue-Ling Gao, and Peng-Xiang Yue. "Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds and Anthocyanins from Blueberry (Vaccinium Ashei) Wine Pomace." Food Chemistry 204 (2016): 70-76. https://doi.org/10.1016/j.foodchem.2016.02.094.

MLA (9th ed.) Citation

He, Bo, et al. "Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds and Anthocyanins from Blueberry (Vaccinium Ashei) Wine Pomace." Food Chemistry, vol. 204, 2016, pp. 70-76, https://doi.org/10.1016/j.foodchem.2016.02.094.