Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami-Reference-Cited by-同舟云学术

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Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami

Published:2018-05 Issue: Volume:111 Page:561-568
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Kharrat Nadia,Salem Hedia,Mrabet Aicha,Aloui Fatma,Triki Soumaya,Fendri Ahmed,Gargouri Youssef

Funder

Ministry of Higher Education

Scientific Research in Tunisia

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference69 articles.

1. Do Artificial Food Colors Promote Hyperactivity in Children with Hyperactive Syndromes? A Meta-Analysis of Double-Blind Placebo-Controlled Trials

2. Effects of Artificial Food Colorings in Children With Hyperactive Symptoms

3. Effect of artificial food colours on childhood behaviour.

4. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

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