Wang, B.; Yang, S.; Xu, L.; Wang, X.; Mi, L.; Wang, K.; Liao, X.; Xu, Z.
Evaluation Study on Extraction of Anthocyanins from Red Cabbage Using High Pressure CO2 + H2O: A Fuzzy Logic Model and Metabolomic Analysis. Sustainability 2022, 14, 1369.
https://doi.org/10.3390/su14031369
AMA Style
Wang B, Yang S, Xu L, Wang X, Mi L, Wang K, Liao X, Xu Z.
Evaluation Study on Extraction of Anthocyanins from Red Cabbage Using High Pressure CO2 + H2O: A Fuzzy Logic Model and Metabolomic Analysis. Sustainability. 2022; 14(3):1369.
https://doi.org/10.3390/su14031369
Chicago/Turabian Style
Wang, Bingfeng, Shini Yang, Lei Xu, Xue Wang, Lu Mi, Kewen Wang, Xiaojun Liao, and Zhenzhen Xu.
2022. "Evaluation Study on Extraction of Anthocyanins from Red Cabbage Using High Pressure CO2 + H2O: A Fuzzy Logic Model and Metabolomic Analysis" Sustainability 14, no. 3: 1369.
https://doi.org/10.3390/su14031369
APA Style
Wang, B., Yang, S., Xu, L., Wang, X., Mi, L., Wang, K., Liao, X., & Xu, Z.
(2022). Evaluation Study on Extraction of Anthocyanins from Red Cabbage Using High Pressure CO2 + H2O: A Fuzzy Logic Model and Metabolomic Analysis. Sustainability, 14(3), 1369.
https://doi.org/10.3390/su14031369