APA (7th ed.) Citation

AR, P., VC, F., C, D., V, d. F., N, M., & J, O. (2024). Exploring acylated anthocyanin-based extracts as a natural alternative to synthetic food dyes: Stability and application insights. Food chemistry, 461, 140945. https://doi.org/10.1016/j.foodchem.2024.140945

Chicago Style (17th ed.) Citation

AR, Pereira, Fernandes VC, Delerue-Matos C, de Freitas V, Mateus N, and Oliveira J. "Exploring Acylated Anthocyanin-based Extracts as a Natural Alternative to Synthetic Food Dyes: Stability and Application Insights." Food Chemistry 461 (2024): 140945. https://doi.org/10.1016/j.foodchem.2024.140945.

MLA (9th ed.) Citation

AR, Pereira, et al. "Exploring Acylated Anthocyanin-based Extracts as a Natural Alternative to Synthetic Food Dyes: Stability and Application Insights." Food Chemistry, vol. 461, 2024, p. 140945, https://doi.org/10.1016/j.foodchem.2024.140945.