Fenger, J.-A.; Sigurdson, G.T.; Robbins, R.J.; Collins, T.M.; Giusti, M.M.; Dangles, O.
Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors. Int. J. Mol. Sci. 2021, 22, 4551.
https://doi.org/10.3390/ijms22094551
AMA Style
Fenger J-A, Sigurdson GT, Robbins RJ, Collins TM, Giusti MM, Dangles O.
Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors. International Journal of Molecular Sciences. 2021; 22(9):4551.
https://doi.org/10.3390/ijms22094551
Chicago/Turabian Style
Fenger, Julie-Anne, Gregory T. Sigurdson, Rebecca J. Robbins, Thomas M. Collins, M. Mónica Giusti, and Olivier Dangles.
2021. "Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors" International Journal of Molecular Sciences 22, no. 9: 4551.
https://doi.org/10.3390/ijms22094551
APA Style
Fenger, J. -A., Sigurdson, G. T., Robbins, R. J., Collins, T. M., Giusti, M. M., & Dangles, O.
(2021). Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors. International Journal of Molecular Sciences, 22(9), 4551.
https://doi.org/10.3390/ijms22094551