Author:
Su Liuyu,Nian Yingqun,Li Chunbao
Reference107 articles.
1.
Limsupavanich R, Kropf D, Hunt M C, Boyle E, Boyle D, et al. 2004. Dynamics of myoglobin layer change during display of color-stable and color-labile beef muscles.
2. Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, et al. 2022. Sources, stability, encapsulation and application of natural pigments in foods. Food Reviews International 38:1735−90
3. Carocho M, Barreiro MF, Morales P, Ferreira ICFR. 2014. Adding molecules to food, pros and cons:a review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety 13:377−99
4. Chung KT. 2016. Azo dyes and human health: a review. Journal of Environmental Science and Health Part C 34:233−61
5. Okafor SN, Obonga W, Ezeokonkwo MA, Nurudeen J, Orovwigho U, et al. 2016. Assessment of the health implications of synthetic and natural food colourants–A critical review. Pharmaceutical and Biosciences Journal 4:1−11
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献