Author:
Muradymov Rifat,Paul Nabendu,Kumar Das Nipu,Banerjee Tamal,Shishov Andrey
Funder
Russian Science Foundation
Department of Science and Technology
Reference38 articles.
1. Classifications, properties, recent synthesis and applications of azo dyes;Benkhaya;Heliyon,2020
2. Anthocyanins: Factors Affecting Their Stability and Degradation;Enaru;Antioxidants,2021
3. P. Ebrahimi, Z. Shokramraji, S. Tavakkoli, D. Mihaylova, A. Lante, Chlorophylls as Natural Bioactive Compounds Existing in Food By-Products: A Critical Review, Plants 12(7) (2023), Article 1533, doi: 10.3390/plants12071533.
4. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives, Official Journal of the European Union.
5. M. M. Silva, F. H. Reboredo, F. C. Lidon, Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects, Foods 11(3) (2022), Article 379, doi: 10.3390/foods11030379.