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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

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

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