Kong, Y.; Wang, X.; Wu, Z.; Li, Y.; Xu, F.; Xie, F.
Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives. Foods 2023, 12, 4505.
https://doi.org/10.3390/foods12244505
AMA Style
Kong Y, Wang X, Wu Z, Li Y, Xu F, Xie F.
Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives. Foods. 2023; 12(24):4505.
https://doi.org/10.3390/foods12244505
Chicago/Turabian Style
Kong, Yue, Xinhui Wang, Zenan Wu, Yanhui Li, Fu Xu, and Fengying Xie.
2023. "Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives" Foods 12, no. 24: 4505.
https://doi.org/10.3390/foods12244505
APA Style
Kong, Y., Wang, X., Wu, Z., Li, Y., Xu, F., & Xie, F.
(2023). Enzymatic Acylation of Black Rice Anthocyanins and Evaluation of Antioxidant Capacity and Stability of Their Derivatives. Foods, 12(24), 4505.
https://doi.org/10.3390/foods12244505