Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes

  1. López, C.J.
  2. Caleja, C.
  3. Prieto, M.A.
  4. Sokovic, M.
  5. Calhelha, R.C.
  6. Barros, L.
  7. Ferreira, I.C.F.R.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2019

Volume: 275

Pages: 426-438

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.09.099 GOOGLE SCHOLAR
Data source: Scopus