Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.) - Institut Agro Montpellier Access content directly
Journal Articles Fruits Year : 2011

Dates and versions

hal-02025802 , version 1 (19-02-2019)

Identifiers

Cite

Suzie Zozio, Dominique Pallet, Manuel Dornier. Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.). Fruits, 2011, 66 (3), pp.203-215. ⟨10.1051/fruits/2011030⟩. ⟨hal-02025802⟩
86 View
0 Download

Altmetric

Share

Gmail Facebook Twitter LinkedIn More