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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |