Barba, F.J.; Rajha, H.N.; Debs, E.; Abi-Khattar, A.-M.; Khabbaz, S.; Dar, B.N.; Simirgiotis, M.J.; Castagnini, J.M.; Maroun, R.G.; Louka, N.
Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip. Molecules 2022, 27, 5222.
https://doi.org/10.3390/molecules27165222
AMA Style
Barba FJ, Rajha HN, Debs E, Abi-Khattar A-M, Khabbaz S, Dar BN, Simirgiotis MJ, Castagnini JM, Maroun RG, Louka N.
Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip. Molecules. 2022; 27(16):5222.
https://doi.org/10.3390/molecules27165222
Chicago/Turabian Style
Barba, Francisco J., Hiba N. Rajha, Espérance Debs, Anna-Maria Abi-Khattar, Stéphanie Khabbaz, Basharat Nabi Dar, Mario J. Simirgiotis, Juan Manuel Castagnini, Richard G. Maroun, and Nicolas Louka.
2022. "Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip" Molecules 27, no. 16: 5222.
https://doi.org/10.3390/molecules27165222
APA Style
Barba, F. J., Rajha, H. N., Debs, E., Abi-Khattar, A.-M., Khabbaz, S., Dar, B. N., Simirgiotis, M. J., Castagnini, J. M., Maroun, R. G., & Louka, N.
(2022). Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip. Molecules, 27(16), 5222.
https://doi.org/10.3390/molecules27165222
