Hu, X.; Liu, J.; Shan, Q.; Bai, S.; Li, W.; Wen, T.; Guo, X.; Hu, J.
The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation. Foods 2023, 12, 1486.
https://doi.org/10.3390/foods12071486
AMA Style
Hu X, Liu J, Shan Q, Bai S, Li W, Wen T, Guo X, Hu J.
The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation. Foods. 2023; 12(7):1486.
https://doi.org/10.3390/foods12071486
Chicago/Turabian Style
Hu, Xiaodan, Jianhua Liu, Qiji Shan, Song Bai, Wu Li, Tianxiang Wen, Xinbo Guo, and Jianguang Hu.
2023. "The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation" Foods 12, no. 7: 1486.
https://doi.org/10.3390/foods12071486
APA Style
Hu, X., Liu, J., Shan, Q., Bai, S., Li, W., Wen, T., Guo, X., & Hu, J.
(2023). The Accumulation and Biosynthesis of Anthocyanin in Black, White, and Yellow Waxy Corns (Zea mays L. sinensis kulesh) during Kernel Maturation. Foods, 12(7), 1486.
https://doi.org/10.3390/foods12071486