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Application of apigeninidin‐rich red sorghum biocolorant in a fermented food improves product quality
BACKGROUND: The ‘clean label’ trend is pushing the food industry to replace synthetic colorants with plant‐based colorants. However, technological efficacy and undesirable side effects restrict the use of plant‐based colorants in industrial applications. This research studied the production of ferme...
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| Publicat a: | J Sci Food Agric |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley & Sons, Ltd
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6587490/ https://ncbi.nlm.nih.gov/pubmed/30324616 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/jsfa.9427 |
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