A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring.

MLA

Moccia, Federica, et al. “A New Cyanine from Oxidative Coupling of Chlorogenic Acid with Tryptophan: Assessment of the Potential as Red Dye for Food Coloring.” Food Chemistry, vol. 348, June 2021, p. 129152. EBSCOhost, https://doi.org/10.1016/j.foodchem.2021.129152.

APA

Moccia, F., Martín, M. Á., Ramos, S., Goya, L., Marzorati, S., DellaGreca, M., Panzella, L., & Napolitano, A. (2021). A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring. Food Chemistry, 348, 129152. https://doi.org/10.1016/j.foodchem.2021.129152

Chicago

Moccia, Federica, María Ángeles Martín, Sonia Ramos, Luis Goya, Stefania Marzorati, Marina DellaGreca, Lucia Panzella, and Alessandra Napolitano. 2021. “A New Cyanine from Oxidative Coupling of Chlorogenic Acid with Tryptophan: Assessment of the Potential as Red Dye for Food Coloring.” Food Chemistry 348 (June): 129152. doi:10.1016/j.foodchem.2021.129152.