Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product

por da Silva, Liliana Primo, Pereira, Eliana, Prieto, Miguel A., Simal-Gandara, Jesus, Pires, Tânia C.S.P., Alves, Maria José, Calhelha, Ricardo, Barros, Lillian, Ferreira, Isabel C.F.R.
Publicado 2019