Bioactive Natural Pigments’ Extraction, Isolation, and Stability in Food Applications

Color in food has multiple effects on consumers, since this parameter is related to the quality of a product, its freshness, and even its nutrient content. Each food has a characteristic color; however, this can be affected by the technological treatments that are applied during its manufacturing pr...

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Detalles Bibliográficos
Autores principales: Molina, Adriana K., Corrêa, Rúbia C. G., Prieto, Miguel A., Pereira, Carla, Barros, Lillian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920834/
https://www.ncbi.nlm.nih.gov/pubmed/36770869
http://dx.doi.org/10.3390/molecules28031200

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9920834/
https://www.ncbi.nlm.nih.gov/pubmed/36770869
http://dx.doi.org/10.3390/molecules28031200

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