Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants-Reference-Cited by-同舟云学术

Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants

Published:2022-09 Issue: Volume:387 Page:132893
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Perez María B.,Da Peña Hamparsomian María J.,Gonzalez Roxana E.,Denoya Gabriela I.,Dominguez Deolindo L.E.,Barboza Karina,Iorizzo Massimo,Simon Philipp W.,Vaudagna Sergio R.,Cavagnaro Pablo F.

Funder

Ministerio de Ciencia Tecnologia e Innovacion Productiva

Universidad Nacional de Cuyo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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