Could fruits be a reliable source of food colorants? Pros and cons of these natural additives
Author:
Affiliation:
1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
2. REQUIMTE – Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
Funder
FEDER
European Regional Development Fund
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1746904
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4. Valuable components of raw and ripe peels from two Indian mango varieties
5. Extraction methods and food uses of a natural red colorant from dye sorghum
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