APA (7th ed.) Citation

Lv, Q., Li, G., Xie, Q., Zhang, B., Li, X., Pan, Y., & Chen, H. (2018). Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch. Food chemistry, 256, 413-418. https://doi.org/10.1016/j.foodchem.2018.02.147

Chicago Style (17th ed.) Citation

Lv, Qing-Qing, Gao-Yang Li, Qiu-Tao Xie, Bao Zhang, Xiao-Min Li, Yi Pan, and Han-Qing Chen. "Evaluation Studies on the Combined Effect of Hydrothermal Treatment and Octenyl Succinylation on the Physic-chemical, Structural and Digestibility Characteristics of Sweet Potato Starch." Food Chemistry 256 (2018): 413-418. https://doi.org/10.1016/j.foodchem.2018.02.147.

MLA (9th ed.) Citation

Lv, Qing-Qing, et al. "Evaluation Studies on the Combined Effect of Hydrothermal Treatment and Octenyl Succinylation on the Physic-chemical, Structural and Digestibility Characteristics of Sweet Potato Starch." Food Chemistry, vol. 256, 2018, pp. 413-418, https://doi.org/10.1016/j.foodchem.2018.02.147.