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Peer-reviewedCC BYFood science & nutrition

Ultrasound in Pigmented Rice Processing: A Versatile Approach for Anthocyanin Retention and Extraction: A Review

  • Jingxian An1
  • Chong Liu2
  • Kwan‐Mo You1
  1. 1Purdue University
  2. 2The University of Auckland
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Cite

BibTeXRIS
BibTeX
@article{an2026ultrasound,
  title = {{Ultrasound in Pigmented Rice Processing: A Versatile Approach for Anthocyanin Retention and Extraction: A Review}},
  author = {Jingxian An and Chong Liu and Kwan‐Mo You},
  journal = {Food science \& nutrition},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13654650},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Ultrasound in Pigmented Rice Processing: A Versatile Approach for Anthocyanin Retention and Extraction: A Review
AU  - Jingxian An
AU  - Chong Liu
AU  - Kwan‐Mo You
PY  - 2026
DA  - 2026/10/01
JO  - Food science & nutrition
UR  - https://europepmc.org/article/PMC/PMC13654650
SN  - 2048-7177
ER  -