Understanding the chemical stability of carrot anthocyanins provides insights into their potential applications as food colorants
Author:
Publisher
International Society for Horticultural Science (ISHS)
Link
https://www.actahort.org/members/showpdf?booknrarnr=1393_6
Reference32 articles.
1. Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain.;Algarra;J. Food Compos. Anal.,2014
2. Artificial food colors and attention-deficit/hyperactivity symptoms: conclusions to dye for.;Arnold;Neurotherapeutics,2012
3. The copigmentation of anthocyanins and its role in the color of red wine: a critical review.;Boulton;Am. J. Enol. Vitic.,2001
4. Brouillard, R. (1982). Chemical structure of anthocyanins. In Anthocyanins as Food Colors, R., Brouillard, ed. (Academic Press, New York), p.1–40.
5. Cavagnaro, P.F., and Iorizzo, M. (2019). Carrot anthocyanin diversity, genetics, and genomics. In The Carrot Genome, P. Simon, M. Iorizzo, D. Grzebelus, and R. Baranski, eds. (Springer), p.261–277.
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