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APA Citation
Steingass, C. B., Burkhardt, J., Bäumer, V., Kumar, K., Mibus-Schoppe, H., Zinkernagel, J., Esquivel, P., Jiménez, V. M., & Schweiggert, R. (2023). characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MSn analysis. Food chemistry, 416, . http://access.bl.uk/ark:/81055/vdc_100181736647.0x000038