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.)

✍ Scribed by Zozio, Suzie; Pallet, Dominique; Dornier, Manuel

• Book ID: 120369964
• Publisher: EDP Sciences
• Year: 2011
• Tongue: English
• Weight: 826 KB
• Volume: 66
• Category: Article
• ISSN: 0248-1294
• DOI: 10.1051/fruits/2011030