Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry.
- DOI
- 10.1016/j.fochx.2026.103938
- Published
- 2026 May
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.103938,
title = {Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry.},
author = {Li L and Liu Z and Li Q and Wang S},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.103938},
url = {https://doi.org/10.1016/j.fochx.2026.103938}
}RIS
TY - JOUR TI - Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry. AU - Li L AU - Liu Z AU - Li Q AU - Wang S PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.103938 UR - https://doi.org/10.1016/j.fochx.2026.103938 ER -
APA
L, L., Z, L., Q, L., & S, W. (2026). Advances in anthocyanins: Chemical foundations, synthetic biology, molecular mechanisms, physicochemical properties, and applications in the food industry.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.103938
Source records
- pubmed · retrieved 2026-09-26T12:54:40.371Z