APA (7th ed.) Citation

Ijod, G., Mesran, N. F., Nawawi, N. I. M., Ismail-Fitry, M. R., Rahim, M. H. A., Adzahan, N. M., & Azman, E. M. (2026). Enhancing the stability of anthocyanins: Effects of encapsulation and drying in black grape juice powder. Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 38(1), 1. https://doi.org/10.15586/ijfs.v38i1.3062

Chicago Style (17th ed.) Citation

Ijod, Giroon, Nur Fatinah Mesran, Nur Izzati Mohamed Nawawi, Mohammad Rashedi Ismail-Fitry, Muhamad Hafiz Abd Rahim, Noranizan Mohd Adzahan, and Ezzat Mohamad Azman. "Enhancing the Stability of Anthocyanins: Effects of Encapsulation and Drying in Black Grape Juice Powder." Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti 38, no. 1 (2026): 1. https://doi.org/10.15586/ijfs.v38i1.3062.

MLA (9th ed.) Citation

Ijod, Giroon, et al. "Enhancing the Stability of Anthocyanins: Effects of Encapsulation and Drying in Black Grape Juice Powder." Italian Journal of Food Science / Rivista Italiana Di Scienza Degli Alimenti, vol. 38, no. 1, 2026, p. 1, https://doi.org/10.15586/ijfs.v38i1.3062.