Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions
- 31 January 2000
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 68 (1), 101-107
- https://doi.org/10.1016/s0308-8146(99)00170-3
Abstract
No abstract availableKeywords
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- Food colorants: AnthocyaninsCritical Reviews in Food Science and Nutrition, 1989