Tobolka, A.; Škorpilová, T.; Beňo, F.; Podskalská, T.; Rajchl, A.
Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage. Foods 2024, 13, 3628.
https://doi.org/10.3390/foods13223628
AMA Style
Tobolka A, Škorpilová T, Beňo F, Podskalská T, Rajchl A.
Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage. Foods. 2024; 13(22):3628.
https://doi.org/10.3390/foods13223628
Chicago/Turabian Style
Tobolka, Adam, Tereza Škorpilová, Filip Beňo, Tereza Podskalská, and Aleš Rajchl.
2024. "Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage" Foods 13, no. 22: 3628.
https://doi.org/10.3390/foods13223628
APA Style
Tobolka, A., Škorpilová, T., Beňo, F., Podskalská, T., & Rajchl, A.
(2024). Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage. Foods, 13(22), 3628.
https://doi.org/10.3390/foods13223628