Vareltzis, P.; Karatsioli, P.; Kazakos, I.; Menelaou, A.-M.; Parmaxi, K.; Economou, V.
Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye. Separations 2024, 11, 60.
https://doi.org/10.3390/separations11020060
AMA Style
Vareltzis P, Karatsioli P, Kazakos I, Menelaou A-M, Parmaxi K, Economou V.
Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye. Separations. 2024; 11(2):60.
https://doi.org/10.3390/separations11020060
Chicago/Turabian Style
Vareltzis, Patroklos, Panagiota Karatsioli, Ioannis Kazakos, Anna-Maria Menelaou, Konstantina Parmaxi, and Vangelis Economou.
2024. "Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye" Separations 11, no. 2: 60.
https://doi.org/10.3390/separations11020060
APA Style
Vareltzis, P., Karatsioli, P., Kazakos, I., Menelaou, A. -M., Parmaxi, K., & Economou, V.
(2024). Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye. Separations, 11(2), 60.
https://doi.org/10.3390/separations11020060
