Liu, Y.; Lin, J.; Cheng, T.; Liu, Y.; Han, F.
Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells. Foods 2022, 11, 3793.
https://doi.org/10.3390/foods11233793
AMA Style
Liu Y, Lin J, Cheng T, Liu Y, Han F.
Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells. Foods. 2022; 11(23):3793.
https://doi.org/10.3390/foods11233793
Chicago/Turabian Style
Liu, Yang, Jiali Lin, Tiantian Cheng, Yangjie Liu, and Fuliang Han.
2022. "Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells" Foods 11, no. 23: 3793.
https://doi.org/10.3390/foods11233793
APA Style
Liu, Y., Lin, J., Cheng, T., Liu, Y., & Han, F.
(2022). Methylation, Hydroxylation, Glycosylation and Acylation Affect the Transport of Wine Anthocyanins in Caco-2 Cells. Foods, 11(23), 3793.
https://doi.org/10.3390/foods11233793