Li, J.; Chen, Z.; Su, B.; Zhang, Y.; Wang, Z.; Ma, K.; Lu, B.; Ren, J.; Xue, J.
Evaluation of Functional Quality of Maize with Different Grain Colors and Differences in Enzymatic Properties of Anthocyanin Metabolism. Foods 2025, 14, 544.
https://doi.org/10.3390/foods14040544
AMA Style
Li J, Chen Z, Su B, Zhang Y, Wang Z, Ma K, Lu B, Ren J, Xue J.
Evaluation of Functional Quality of Maize with Different Grain Colors and Differences in Enzymatic Properties of Anthocyanin Metabolism. Foods. 2025; 14(4):544.
https://doi.org/10.3390/foods14040544
Chicago/Turabian Style
Li, Jing, Zhanqiang Chen, Baojie Su, Yanan Zhang, Zhiping Wang, Ke Ma, Boyu Lu, Jianhong Ren, and Jianfu Xue.
2025. "Evaluation of Functional Quality of Maize with Different Grain Colors and Differences in Enzymatic Properties of Anthocyanin Metabolism" Foods 14, no. 4: 544.
https://doi.org/10.3390/foods14040544
APA Style
Li, J., Chen, Z., Su, B., Zhang, Y., Wang, Z., Ma, K., Lu, B., Ren, J., & Xue, J.
(2025). Evaluation of Functional Quality of Maize with Different Grain Colors and Differences in Enzymatic Properties of Anthocyanin Metabolism. Foods, 14(4), 544.
https://doi.org/10.3390/foods14040544