Search Results - Da Peña Hamparsomian, María J.

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    Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants

    Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorant... by Perez, María B., Da Peña Hamparsomian, María J., Gonzalez, Roxana E., Denoya, Gabriela I., Dominguez, Deolindo L.E., Barboza, Karina, Iorizzo, Massimo, Simon, Philipp W., Vaudagna, Sergio R., Cavagnaro, Pablo F.

    Published in Food chemistry
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