Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure (2024)
Li, Qin; Guo, Aixin; Rao, Lei; Zhao, Liang 
; Wang, Yongtao; Liao, Xiaojun
Source: Food Chemistry. Unidade: FFCLRP
Subjects: AMIDO, FLAVONOIDES, POLIFENÓIS
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ABNT
LI, Qin et al. Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure. Food Chemistry, v. 436, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137677. Acesso em: 19 mar. 2026.APA
Li, Q., Guo, A., Rao, L., Zhao, L., Wang, Y., & Liao, X. (2024). Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure. Food Chemistry, 436. doi:10.1016/j.foodchem.2023.137677NLM
Li Q, Guo A, Rao L, Zhao L, Wang Y, Liao X. Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure [Internet]. Food Chemistry. 2024 ; 436[citado 2026 mar. 19 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137677Vancouver
Li Q, Guo A, Rao L, Zhao L, Wang Y, Liao X. Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure [Internet]. Food Chemistry. 2024 ; 436[citado 2026 mar. 19 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137677
