Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

Published 2008 View Full Article

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Title
Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 4, Pages C241-C248
Publisher
Wiley
Online
2008-03-30
DOI
10.1111/j.1750-3841.2008.00706.x

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