MARÍA B. PEREZ; MARÍA J. DA PEÑA HAMPARSOMIAN; ROXANA E. GONZALEZ; GABRIELA I. DENOYA; DEOLINDO L.E. DOMINGUEZ; KARINA BARBOZA; MASSIMO IORIZZO; PHILIPP W. SIMON; SERGIO R. VAUDAGNA; PABLO F. CAVAGNARO

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

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2022