Cite
MLA Citation
Christof B. Steingass et al.. “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, vol. 416, 2023, p. . http://access.bl.uk/ark:/81055/vdc_100181736647.0x000038