Betalains: Application in Functional Foods
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-78030-6_38
Reference166 articles.
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4. Azeredo HMC (2009) Betalains: properties, sources, applications, and stability – a review. Int J Food Sci Technol 44:2365–2376. https://doi.org/10.1111/j.1365-2621.2007.01668.x
5. Gengatharan A, Dykes GA, Choo WS (2015) Betalains: natural plant pigments with potential application in functional foods. LWT Food Sci Technol 64:645–649. https://doi.org/10.1016/j.lwt.2015.06.052
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