APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

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

MLA (9th ed.) Citation

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