APA (7th ed.) Citation

LLR, B., VV, F., JG, F., ALAA, N., H, d. B. K., E, M., . . . PC, S. (2026). Encapsulation of jabuticaba (Plinia cauliflora) peel extract with whey or pea protein in combination with gum arabic enhances anthocyanin bioaccessibility and metabolite production. Food chemistry, 501, 147601. https://doi.org/10.1016/j.foodchem.2025.147601

Chicago Style (17th ed.) Citation

LLR, Borges, Freitas VV, Fernandes JG, Nascimento ALAA, de Barros Kobi H, Martins E, Felix PHC, Talcottt ST, and Stringheta PC. "Encapsulation of Jabuticaba (Plinia Cauliflora) Peel Extract with Whey or Pea Protein in Combination with Gum Arabic Enhances Anthocyanin Bioaccessibility and Metabolite Production." Food Chemistry 501 (2026): 147601. https://doi.org/10.1016/j.foodchem.2025.147601.

MLA (9th ed.) Citation

LLR, Borges, et al. "Encapsulation of Jabuticaba (Plinia Cauliflora) Peel Extract with Whey or Pea Protein in Combination with Gum Arabic Enhances Anthocyanin Bioaccessibility and Metabolite Production." Food Chemistry, vol. 501, 2026, p. 147601, https://doi.org/10.1016/j.foodchem.2025.147601.