APA (7th ed.) Citation

Zhang, B., He, F., Zhou, P., Liu, Y., & Duan, C. (2015). Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods. Food Research International, 78, 313. https://doi.org/10.1016/j.foodres.2015.09.026

Chicago Style (17th ed.) Citation

Zhang, Bo, Fei He, Pan-Pan Zhou, Yue Liu, and Chang-Qing Duan. "Copigmentation Between Malvidin-3-O-glucoside and Hydroxycinnamic Acids in Red Wine Model Solutions: Investigations with Experimental and Theoretical Methods." Food Research International 78 (2015): 313. https://doi.org/10.1016/j.foodres.2015.09.026.

MLA (9th ed.) Citation

Zhang, Bo, et al. "Copigmentation Between Malvidin-3-O-glucoside and Hydroxycinnamic Acids in Red Wine Model Solutions: Investigations with Experimental and Theoretical Methods." Food Research International, vol. 78, 2015, p. 313, https://doi.org/10.1016/j.foodres.2015.09.026.