The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes.

MLA

Tkaczyńska, Agnieszka, et al. “The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes.” International Journal of Molecular Sciences, vol. 25, no. 14, July 2024, p. 7584. EBSCOhost, https://doi.org/10.3390/ijms25147584.

APA

Tkaczyńska, A., Rytel, E., Kucharska, A. Z., Kolniak-Ostek, J., & Sokół-Łętowska, A. (2024). The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes. International Journal of Molecular Sciences, 25(14), 7584. https://doi.org/10.3390/ijms25147584

Chicago

Tkaczyńska, Agnieszka, Elżbieta Rytel, Alicja Z. Kucharska, Joanna Kolniak-Ostek, and Anna Sokół-Łętowska. 2024. “The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes.” International Journal of Molecular Sciences 25 (14): 7584. doi:10.3390/ijms25147584.