Order Article Reprints

Yang X, Chen Y, He X, Liu J, Xian S, Li S, Hou X, Zhou M, Cui Q, Yu J, et al. Phenolic Copigment Enhanced Anthocyanin Stability and Color Intensity of Frozen Red Huajiao (Zanthoxylum bungeanum Maxim.) Fruit. Foods. 2026; 15(10):1719. https://doi.org/10.3390/foods15101719

Yang, Xin, Yishan Chen, Xiao He, Jiani Liu, Shuang Xian, Shanshan Li, Xiaoyan Hou, Man Zhou, Qiang Cui, Jie Yu, and et al. 2026. "Phenolic Copigment Enhanced Anthocyanin Stability and Color Intensity of Frozen Red Huajiao (Zanthoxylum bungeanum Maxim.) Fruit" Foods 15, no. 10: 1719. https://doi.org/10.3390/foods15101719

Yang, X., Chen, Y., He, X., Liu, J., Xian, S., Li, S., Hou, X., Zhou, M., Cui, Q., Yu, J., Zhu, X., Zhang, Z., Chen, A., & Shen, G. (2026). Phenolic Copigment Enhanced Anthocyanin Stability and Color Intensity of Frozen Red Huajiao (Zanthoxylum bungeanum Maxim.) Fruit. Foods, 15(10), 1719. https://doi.org/10.3390/foods15101719