Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk-Reference-Cited by-同舟云学术

Effect of pH and temperature on the stability of the natural dye from the roselle flower (Hibiscus sabdariffa L.) and its application in flavored milk

Published:2024-07-15 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zuluaga-Vega Juan,Fernández-Fernández Johana,Santana-Fuentes Nilson,Arteaga-Márquez Margarita,De Paula Claudia,Simanca-Sotelo Mónica,Durango-Villadiego Alba,Pastrana-Puche Yenis,Álvarez-Badel Beatriz,Bustamante-Vargas Cindy,Andrade-Pizarro Ricardo^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13197-024-06020-1.pdf

Reference31 articles.

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