Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients.
- DOI
- 10.3390/foods15142500
- Published
- 2026 Jul 15
- Container
- Foods (Basel, Switzerland)
- 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:10.3390/foods15142500,
title = {Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients.},
author = {Cinkmanis I and Dimins F and Augšpole I and Vucane S},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15142500},
url = {https://doi.org/10.3390/foods15142500}
}RIS
TY - JOUR TI - Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients. AU - Cinkmanis I AU - Dimins F AU - Augšpole I AU - Vucane S PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15142500 UR - https://doi.org/10.3390/foods15142500 ER -
APA
I, C., F, D., I, A., & S, V. (2026). Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15142500
Source records
- pubmed · retrieved 2026-09-26T10:39:39.095Z