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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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| Pubblicato in: | J Sci Food Agric |
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| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
John Wiley & Sons, Ltd
2018
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| Soggetti: | |
| Accesso online: | 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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