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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2019

Alea: 275

Orrialdeak: 426-438

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2018.09.099 GOOGLE SCHOLAR
Datuen iturria: Scopus