Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients

Published 2018 View Full Article

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Title
Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients
Authors
Keywords
Anthocyanins, Natural dye, Close-to-neutral pH, CIELAB colour parameters, Change of colour
Journal
FOOD CHEMISTRY
Volume 275, Issue -, Pages 539-548
Publisher
Elsevier BV
Online
2018-09-18
DOI
10.1016/j.foodchem.2018.09.100

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