Wu, A.;                     Lv, J.;                     Ju, C.;                     Wang, Y.;                     Zhu, Y.;                     Chen, J.    
        Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods 2022, 11, 671.
    https://doi.org/10.3390/foods11050671
    AMA Style
    
                                Wu A,                                 Lv J,                                 Ju C,                                 Wang Y,                                 Zhu Y,                                 Chen J.        
                Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods. 2022; 11(5):671.
        https://doi.org/10.3390/foods11050671
    
    Chicago/Turabian Style
    
                                Wu, Andi,                                 Jimin Lv,                                 Changxin Ju,                                 Yiwen Wang,                                 Yanyun Zhu,                                 and Jianchu Chen.        
                2022. "Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification" Foods 11, no. 5: 671.
        https://doi.org/10.3390/foods11050671
    
    APA Style
    
                                Wu, A.,                                 Lv, J.,                                 Ju, C.,                                 Wang, Y.,                                 Zhu, Y.,                                 & Chen, J.        
        
        (2022). Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification. Foods, 11(5), 671.
        https://doi.org/10.3390/foods11050671