Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables

During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during pr...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Antioxidants (Basel)
Hlavní autoři: Petropoulos, Spyridon A., Sampaio, Shirley L., Di Gioia, Francesco, Tzortzakis, Nikos, Rouphael, Youssef, Kyriacou, Marios C., Ferreira, Isabel
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2019
Témata:
Review
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6943509/
https://ncbi.nlm.nih.gov/pubmed/31817206
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox8120617
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky