Salleh, N.;                     Goh, K.K.T.;                     Waterland, M.R.;                     Huffman, L.M.;                     Weeks, M.;                     Matia-Merino, L.    
        Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment. Molecules 2022, 27, 4202.
    https://doi.org/10.3390/molecules27134202
    AMA Style
    
                                Salleh N,                                 Goh KKT,                                 Waterland MR,                                 Huffman LM,                                 Weeks M,                                 Matia-Merino L.        
                Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment. Molecules. 2022; 27(13):4202.
        https://doi.org/10.3390/molecules27134202
    
    Chicago/Turabian Style
    
                                Salleh, Nurhazwani,                                 Kelvin K. T. Goh,                                 Mark R. Waterland,                                 Lee M. Huffman,                                 Mike Weeks,                                 and Lara Matia-Merino.        
                2022. "Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment" Molecules 27, no. 13: 4202.
        https://doi.org/10.3390/molecules27134202
    
    APA Style
    
                                Salleh, N.,                                 Goh, K. K. T.,                                 Waterland, M. R.,                                 Huffman, L. M.,                                 Weeks, M.,                                 & Matia-Merino, L.        
        
        (2022). Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment. Molecules, 27(13), 4202.
        https://doi.org/10.3390/molecules27134202