Perez, M. B., Da Peña Hamparsomian, M. J., Gonzalez, R. E., Denoya, G. I., Dominguez, D. L. E., Barboza Rojas, K., . . . Cavagnaro, P. (2022). Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants. Web
Citación estilo ChicagoPerez, María Belén, et al. Physicochemical Properties, Degradation Kinetics, and Antioxidant Capacity of Aqueous Anthocyanin-based Extracts From Purple Carrots Compared to Synthetic and Natural Food Colorants. 2022.
Cita MLAPerez, María Belén, et al. Physicochemical Properties, Degradation Kinetics, and Antioxidant Capacity of Aqueous Anthocyanin-based Extracts From Purple Carrots Compared to Synthetic and Natural Food Colorants. 2022.