Characterization of the profile and concentration of betacyanin in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice.

MLA

Sawicki, Tomasz, et al. “Characterization of the Profile and Concentration of Betacyanin in the Gastric Content, Blood and Urine of Rats after an Intragastric Administration of Fermented Red Beet Juice.” Food Chemistry, vol. 313, May 2020, p. 126169. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.126169.

APA

Sawicki, T., Topolska, J., Bączek, N., Szawara-Nowak, D., Juśkiewicz, J., & Wiczkowski, W. (2020). Characterization of the profile and concentration of betacyanin in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice. Food Chemistry, 313, 126169. https://doi.org/10.1016/j.foodchem.2020.126169

Chicago

Sawicki, Tomasz, Joanna Topolska, Natalia Bączek, Dorota Szawara-Nowak, Jerzy Juśkiewicz, and Wieslaw Wiczkowski. 2020. “Characterization of the Profile and Concentration of Betacyanin in the Gastric Content, Blood and Urine of Rats after an Intragastric Administration of Fermented Red Beet Juice.” Food Chemistry 313 (May): 126169. doi:10.1016/j.foodchem.2020.126169.