Article Versions Notes

Chen J, Gu C, Wang M, Chang Z, Zhou J, Yue M, Liu F, Feng Z. Understanding the Molecular Interactions Between Pandan Pigment and Food Components for Enhanced Thermal Stability. Foods. 2024; 13(21):3361. https://doi.org/10.3390/foods13213361

Chen, Junxia, Chunhe Gu, Mengrui Wang, Ziqing Chang, Junping Zhou, Mingzhe Yue, Fei Liu, and Zhen Feng. 2024. "Understanding the Molecular Interactions Between Pandan Pigment and Food Components for Enhanced Thermal Stability" Foods 13, no. 21: 3361. https://doi.org/10.3390/foods13213361

Chen, J., Gu, C., Wang, M., Chang, Z., Zhou, J., Yue, M., Liu, F., & Feng, Z. (2024). Understanding the Molecular Interactions Between Pandan Pigment and Food Components for Enhanced Thermal Stability. Foods, 13(21), 3361. https://doi.org/10.3390/foods13213361