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.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2019

Volumen: 275

Pages: 426-438

Type: Article

DOI: 10.1016/J.FOODCHEM.2018.09.099 GOOGLE SCHOLAR
La source de données: Scopus