APA (7th ed.) Citation

J, H., K, L., A, G., VSD, V., R, F., K, L., & D, M. (2026). Effects of complexation temperature on the helical structure and properties of amylose-α-linolenic acid complexes. Food chemistry, 521, 149929. https://doi.org/10.1016/j.foodchem.2026.149929

Chicago Style (17th ed.) Citation

J, Hu, Lu K, Giuntoli A, Voet VSD, Folkersma R, Loos K, and Maniar D. "Effects of Complexation Temperature on the Helical Structure and Properties of Amylose-α-linolenic Acid Complexes." Food Chemistry 521 (2026): 149929. https://doi.org/10.1016/j.foodchem.2026.149929.

MLA (9th ed.) Citation

J, Hu, et al. "Effects of Complexation Temperature on the Helical Structure and Properties of Amylose-α-linolenic Acid Complexes." Food Chemistry, vol. 521, 2026, p. 149929, https://doi.org/10.1016/j.foodchem.2026.149929.