Y, F., Y, D., J, M., X, F., D, L., Y, C., . . . Y, Z. (2026). Effect of five selected flavonoids on the stability of anthocyanins: Kinetics, structural characterization, and interactional characteristics. Food chemistry, 520, 149830. https://doi.org/10.1016/j.foodchem.2026.149830
Παραπομπή σε μορφή Chicago (17η εκδ.)Y, Fu, Dong Y, Miao J, Fan X, Li D, Chen Y, Ye X, και Zhu Y. "Effect of Five Selected Flavonoids on the Stability of Anthocyanins: Kinetics, Structural Characterization, and Interactional Characteristics." Food Chemistry 520 (2026): 149830. https://doi.org/10.1016/j.foodchem.2026.149830.
Παραπομπή σε μορφή MLA (9th εκδ.)Y, Fu, et al. "Effect of Five Selected Flavonoids on the Stability of Anthocyanins: Kinetics, Structural Characterization, and Interactional Characteristics." Food Chemistry, vol. 520, 2026, p. 149830, https://doi.org/10.1016/j.foodchem.2026.149830.