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Synthetic dye’s substitution with chokeberry extract in jelly candies
Matching the general trend of replacing synthetic additives with healthier natural products, the present research studies the effects of different concentrations of chokeberry extract which substitute carmoisine dye in jelly candies. Also, the colour and antioxidant properties of the aforementioned...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550446/ https://ncbi.nlm.nih.gov/pubmed/33087952 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04475-6 |
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