Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Sci Adv
मुख्य लेखकों: Denish, Pamela R., Fenger, Julie-Anne, Powers, Randall, Sigurdson, Gregory T., Grisanti, Luca, Guggenheim, Kathryn G., Laporte, Sara, Li, Julia, Kondo, Tadao, Magistrato, Alessandra, Moloney, Mícheál P., Riley, Mary, Rusishvili, Mariami, Ahmadiani, Neda, Baroni, Stefano, Dangles, Olivier, Giusti, Monica, Collins, Thomas M., Didzbalis, John, Yoshida, Kumi, Siegel, Justin B., Robbins, Rebecca J.
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: American Association for the Advancement of Science 2021
विषय:
Research Articles
ऑनलाइन पहुंच:https://ncbi.nlm.nih.gov/pmc/articles/PMC8026139/
https://ncbi.nlm.nih.gov/pubmed/33827818
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1126/sciadv.abe7871
टैग : टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

समान संसाधन