ANTHOCYANIN AS NATURAL COLORANT: A REVIEW
On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has func...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Department of Food Technology
2019
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/29d4f50c5e4144f4a409f5a1099f7be9 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|