Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation.

MLA

Jaradat, Sarah, et al. “Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation.” Preventive Nutrition and Food Science, vol. 29, no. 4, Dec. 2024, pp. 495–503. EBSCOhost, https://doi.org/10.3746/pnf.2024.29.4.495.

APA

Jaradat, S., Amr, A., Hamadneh, I., AlKhatib, H., Alqaraleh, S., Al-Omari, R., & Tarawneh, H. (2024). Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation. Preventive Nutrition and Food Science, 29(4), 495–503. https://doi.org/10.3746/pnf.2024.29.4.495

Chicago

Jaradat, Sarah, Ayed Amr, Imad Hamadneh, Hatim AlKhatib, Salameh Alqaraleh, Rima Al-Omari, and Haneen Tarawneh. 2024. “Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation.” Preventive Nutrition and Food Science 29 (4): 495–503. doi:10.3746/pnf.2024.29.4.495.