Acylated anthocyanins from sprouts of Raphanus sativus cv. Sango: Isolation, structure elucidation and antioxidant activity.

MLA

Matera, Riccardo, et al. “Acylated Anthocyanins from Sprouts of Raphanus Sativus Cv. Sango: Isolation, Structure Elucidation and Antioxidant Activity.” Food Chemistry, vol. 166, Jan. 2015, pp. 397–406. EBSCOhost, https://doi.org/10.1016/j.foodchem.2014.06.056.

APA

Matera, R., Gabbanini, S., Berretti, S., Amorati, R., De Nicola, G. R., Iori, R., & Valgimigli, L. (2015). Acylated anthocyanins from sprouts of Raphanus sativus cv. Sango: Isolation, structure elucidation and antioxidant activity. Food Chemistry, 166, 397–406. https://doi.org/10.1016/j.foodchem.2014.06.056

Chicago

Matera, Riccardo, Simone Gabbanini, Serena Berretti, Riccardo Amorati, Gina Rosalinda De Nicola, Renato Iori, and Luca Valgimigli. 2015. “Acylated Anthocyanins from Sprouts of Raphanus Sativus Cv. Sango: Isolation, Structure Elucidation and Antioxidant Activity.” Food Chemistry 166 (January): 397–406. doi:10.1016/j.foodchem.2014.06.056.