Formation efficiency and color diversity of hydroxyphenyl-pyranoanthocyanins produced from purple corn cob anthocyanins and black sorghum bran 3-deoxyanthocyanins
- DOI
- 10.1016/j.foodres.2026.120804
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120804,
title = {Formation efficiency and color diversity of hydroxyphenyl-pyranoanthocyanins produced from purple corn cob anthocyanins and black sorghum bran 3-deoxyanthocyanins},
author = {Lu Xun and Gonzalo Miyagusuku-Cruzado and M. Monica Giusti},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120804},
url = {https://doi.org/10.1016/j.foodres.2026.120804}
}RIS
TY - JOUR TI - Formation efficiency and color diversity of hydroxyphenyl-pyranoanthocyanins produced from purple corn cob anthocyanins and black sorghum bran 3-deoxyanthocyanins AU - Lu Xun AU - Gonzalo Miyagusuku-Cruzado AU - M. Monica Giusti PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120804 UR - https://doi.org/10.1016/j.foodres.2026.120804 ER -
APA
Xun, L., Miyagusuku-Cruzado, G., & Giusti, M. M. (2026). Formation efficiency and color diversity of hydroxyphenyl-pyranoanthocyanins produced from purple corn cob anthocyanins and black sorghum bran 3-deoxyanthocyanins. Food Research International. https://doi.org/10.1016/j.foodres.2026.120804
Source records
- crossref · retrieved 2026-11-08T06:55:26.895Z