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Plant Food Dyes with Antioxidant Properties and Allergies—Friend or Enemy?
Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storag...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376437/ https://www.ncbi.nlm.nih.gov/pubmed/37507897 http://dx.doi.org/10.3390/antiox12071357 |