Cita APA (7a ed.)

Zhou, L., Peng, C., Yuan, S., Li, B., Liu, J., Xu, Y., . . . Li, J. (2026). -mediated enzymatic depolymerization enhances the antioxidant capacity of citrus pectin. Food science and biotechnology.

Cita Chicago Style (17a ed.)

Zhou, Lijuan, Chao Peng, Shibin Yuan, Binghan Li, Jianjun Liu, Yan Xu, Aihua Mao, Zhong Hu, y Jin Li. -mediated Enzymatic Depolymerization Enhances the Antioxidant Capacity of Citrus Pectin. Food science and biotechnology, 2026.

Cita MLA (9a ed.)

Zhou, Lijuan, et al. -mediated Enzymatic Depolymerization Enhances the Antioxidant Capacity of Citrus Pectin. Food science and biotechnology, 2026.