Zhao, X., Ding, B., Qin, J., He, F., & Duan, C. (2020). Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring. Food chemistry, 326, 126960. https://doi.org/10.1016/j.foodchem.2020.126960
Chicago-Zitierstil (17. Ausg.)Zhao, Xu, Bo-Wen Ding, Jia-Wei Qin, Fei He, und Chang-Qing Duan. "Intermolecular Copigmentation Between Five Common 3-O-monoglucosidic Anthocyanins and Three Phenolics in Red Wine Model Solutions: The Influence of Substituent Pattern of Anthocyanin B Ring." Food Chemistry 326 (2020): 126960. https://doi.org/10.1016/j.foodchem.2020.126960.
MLA-Zitierstil (9. Ausg.)Zhao, Xu, et al. "Intermolecular Copigmentation Between Five Common 3-O-monoglucosidic Anthocyanins and Three Phenolics in Red Wine Model Solutions: The Influence of Substituent Pattern of Anthocyanin B Ring." Food Chemistry, vol. 326, 2020, p. 126960, https://doi.org/10.1016/j.foodchem.2020.126960.