Serrano, C.; Lamas, B.; Oliveira, M.C.; Duarte, M.P.
Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity. Foods 2024, 13, 2450.
https://doi.org/10.3390/foods13152450
AMA Style
Serrano C, Lamas B, Oliveira MC, Duarte MP.
Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity. Foods. 2024; 13(15):2450.
https://doi.org/10.3390/foods13152450
Chicago/Turabian Style
Serrano, Carmo, Beatriz Lamas, M. Conceição Oliveira, and Maria Paula Duarte.
2024. "Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity" Foods 13, no. 15: 2450.
https://doi.org/10.3390/foods13152450
APA Style
Serrano, C., Lamas, B., Oliveira, M. C., & Duarte, M. P.
(2024). Exploring the Potential of Anthocyanin-Based Edible Coatings in Confectionery—Temperature Stability, pH, and Biocapacity. Foods, 13(15), 2450.
https://doi.org/10.3390/foods13152450