Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights.

MLA

Pereira, Ana Rita, et al. “Exploring Acylated Anthocyanin-Based Extracts as a Natural Alternative to Synthetic Food Dyes: Stability and Application Insights.” Food Chemistry, vol. 461, Dec. 2024, p. 140945. EBSCOhost, https://doi.org/10.1016/j.foodchem.2024.140945.

APA

Pereira, A. R., Fernandes, V. C., Delerue-Matos, C., de Freitas, V., Mateus, N., & Oliveira, J. (2024). Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights. Food Chemistry, 461, 140945. https://doi.org/10.1016/j.foodchem.2024.140945

Chicago

Pereira, Ana Rita, Virgínia Cruz Fernandes, Cristina Delerue-Matos, Victor de Freitas, Nuno Mateus, and Joana Oliveira. 2024. “Exploring Acylated Anthocyanin-Based Extracts as a Natural Alternative to Synthetic Food Dyes: Stability and Application Insights.” Food Chemistry 461 (December): 140945. doi:10.1016/j.foodchem.2024.140945.