Ghada, B.; Pereira, E.; Pinela, J.; Prieto, M.A.; Pereira, C.; Calhelha, R.C.; Stojković, D.; Sokóvić, M.; Zaghdoudi, K.; Barros, L.;
et al. Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties. Molecules 2020, 25, 3203.
https://doi.org/10.3390/molecules25143203
AMA Style
Ghada B, Pereira E, Pinela J, Prieto MA, Pereira C, Calhelha RC, Stojković D, Sokóvić M, Zaghdoudi K, Barros L,
et al. Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties. Molecules. 2020; 25(14):3203.
https://doi.org/10.3390/molecules25143203
Chicago/Turabian Style
Ghada, Bejaoui, Eliana Pereira, José Pinela, Miguel A. Prieto, Carla Pereira, Ricardo C. Calhelha, Dejan Stojković, Marina Sokóvić, Khalil Zaghdoudi, Lillian Barros,
and et al. 2020. "Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties" Molecules 25, no. 14: 3203.
https://doi.org/10.3390/molecules25143203
APA Style
Ghada, B., Pereira, E., Pinela, J., Prieto, M. A., Pereira, C., Calhelha, R. C., Stojković, D., Sokóvić, M., Zaghdoudi, K., Barros, L., & Ferreira, I. C. F. R.
(2020). Recovery of Anthocyanins from Passion Fruit Epicarp for Food Colorants: Extraction Process Optimization and Evaluation of Bioactive Properties. Molecules, 25(14), 3203.
https://doi.org/10.3390/molecules25143203