Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis

  1. Sampaio, S.L.
  2. Lonchamp, J.
  3. Dias, M.I.
  4. Liddle, C.
  5. Petropoulos, S.A.
  6. Glamočlija, J.
  7. Alexopoulos, A.
  8. Santos-Buelga, C.
  9. Ferreira, I.C.F.R.
  10. Barros, L.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072 0308-8146

Datum der Publikation: 2021

Ausgabe: 342

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2020.128526 GOOGLE SCHOLAR