Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts

Cacao pod husks (CHs), the most abundant by-product of cacao beans production, can potentially become a source of functional ingredients for the food, cosmetic, and pharmaceutical industries. Three pigment samples (yellow, red, and purple) from lyophilized and ground cacao pod husk epicarp (CHE), we...

Descripción completa

Detalles Bibliográficos
Autores principales: Oñate-Gutiérrez, Jesús A., Díaz-Sánchez, Luis M., Urbina, Diana L., Pinzón, Julio R., Blanco-Tirado, Cristian, Combariza, Marianny Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2023
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10124160/
https://www.ncbi.nlm.nih.gov/pubmed/37101532
http://dx.doi.org/10.1039/d3ra01049j

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10124160/
https://www.ncbi.nlm.nih.gov/pubmed/37101532
http://dx.doi.org/10.1039/d3ra01049j

Ejemplares similares