Article Versions Notes

Zheng Y, Jiang L, Zhang C-Z, Huang G-Q, Guo L-P, Xiao J-X. Addition of Chelators Increased the Stability of Black Rice Anthocyanins against the Metallic Ions in Tap Water and Improved the Coloration of Steamed Cold Noodles. Foods. 2022; 11(21):3392. https://doi.org/10.3390/foods11213392

Zheng, Yi, Ling Jiang, Chun-Zhi Zhang, Guo-Qing Huang, Li-Ping Guo, and Jun-Xia Xiao. 2022. "Addition of Chelators Increased the Stability of Black Rice Anthocyanins against the Metallic Ions in Tap Water and Improved the Coloration of Steamed Cold Noodles" Foods 11, no. 21: 3392. https://doi.org/10.3390/foods11213392

Zheng, Y., Jiang, L., Zhang, C.-Z., Huang, G.-Q., Guo, L.-P., & Xiao, J.-X. (2022). Addition of Chelators Increased the Stability of Black Rice Anthocyanins against the Metallic Ions in Tap Water and Improved the Coloration of Steamed Cold Noodles. Foods, 11(21), 3392. https://doi.org/10.3390/foods11213392