APA (7th ed.) Citation

Qin, Y., Wang, Y., Tang, Z., Chen, K., Wang, Z., Cheng, G., . . . Soteyome, T. (2024). A pH-sensitive film based on chitosan/gelatin and anthocyanin from Zingiber striolatum Diels for monitoring fish freshness. Food Chemistry: X, 23, 101639. https://doi.org/10.1016/j.fochx.2024.101639

Chicago Style (17th ed.) Citation

Qin, Yuyue, Yurou Wang, Zhenya Tang, Kejun Chen, Zhengxuan Wang, Guiguang Cheng, Hai Chi, and Thanapop Soteyome. "A PH-sensitive Film Based on Chitosan/gelatin and Anthocyanin from Zingiber Striolatum Diels for Monitoring Fish Freshness." Food Chemistry: X 23 (2024): 101639. https://doi.org/10.1016/j.fochx.2024.101639.

MLA (9th ed.) Citation

Qin, Yuyue, et al. "A PH-sensitive Film Based on Chitosan/gelatin and Anthocyanin from Zingiber Striolatum Diels for Monitoring Fish Freshness." Food Chemistry: X, vol. 23, 2024, p. 101639, https://doi.org/10.1016/j.fochx.2024.101639.