HFS, H., ST, H., & ÅS, R. (2026). Combining fluorescence anisotropy and parallel factor analysis to estimate the degree of polymerization in red wine. Food research international (Ottawa, Ont.), 236, 119152. https://doi.org/10.1016/j.foodres.2026.119152
Παραπομπή σε μορφή Chicago (17η εκδ.)HFS, Halberg, Heide ST, και Rinnan ÅS. "Combining Fluorescence Anisotropy and Parallel Factor Analysis to Estimate the Degree of Polymerization in Red Wine." Food Research International (Ottawa, Ont.) 236 (2026): 119152. https://doi.org/10.1016/j.foodres.2026.119152.
Παραπομπή σε μορφή MLA (9th εκδ.)HFS, Halberg, et al. "Combining Fluorescence Anisotropy and Parallel Factor Analysis to Estimate the Degree of Polymerization in Red Wine." Food Research International (Ottawa, Ont.), vol. 236, 2026, p. 119152, https://doi.org/10.1016/j.foodres.2026.119152.