Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis-Reference-Cited by-同舟云学术

Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

Published:2021-04 Issue: Volume:342 Page:128526
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sampaio Shirley L.^ORCID,Lonchamp Julien,Dias Maria Inês,Liddle Catriona,Petropoulos Spyridon A.^ORCID,Glamočlija Jasmina,Alexopoulos Alexios,Santos-Buelga Celestino^ORCID,Ferreira Isabel C.F.R.,Barros Lillian

Funder

CAPES Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Antioxidant, antimicrobial and anti-proliferative activities of Solanum tuberosum L. var. Vitelotte;Bontempo;Food and Chemical Toxicology,2013

5. Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams;Bursać Kovačević;Food Chemistry,2015

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