Serrano, C.; Sapata, M.; Oliveira, M.C.; Soares, A.; Pereira, C.; Abreu, R.M.V.; Barros, L.
Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability. Foods 2023, 12, 1646.
https://doi.org/10.3390/foods12081646
AMA Style
Serrano C, Sapata M, Oliveira MC, Soares A, Pereira C, Abreu RMV, Barros L.
Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability. Foods. 2023; 12(8):1646.
https://doi.org/10.3390/foods12081646
Chicago/Turabian Style
Serrano, Carmo, Margarida Sapata, M. Conceição Oliveira, Andreia Soares, Carla Pereira, Rui M. V. Abreu, and Lillian Barros.
2023. "Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability" Foods 12, no. 8: 1646.
https://doi.org/10.3390/foods12081646
APA Style
Serrano, C., Sapata, M., Oliveira, M. C., Soares, A., Pereira, C., Abreu, R. M. V., & Barros, L.
(2023). Encapsulation of Sorghum Leaf Red Dye: Biological and Physicochemical Properties and Effect on Stability. Foods, 12(8), 1646.
https://doi.org/10.3390/foods12081646