Caricamento...
Application of Natural Pigments in Ordinary Cooked Ham
The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris L.), was investigated. The extracts were evaluated for the stabilit...
Salvato in:
| Pubblicato in: | Molecules |
|---|---|
| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7249085/ https://ncbi.nlm.nih.gov/pubmed/32397593 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25092241 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|