Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes

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Naziv:	Stability of a cyanidin-3-O-glucoside extract obtained from Arbutus unedo L. and incorporation into wafers for colouring purposes
Autori:	López, Cecilia Jiménez; Caleja, Cristina; Prieto, M.A.; Soković, Marina ; Calhelha, Ricardo C.; Barros, Lillian; Ferreira, Isabel C.F.R.
Godina:	2019
Publikacija:	Food Chemistry
ISSN:	0308-8146 Food Chemistry Pretraži identifikator
Tip rezultata:	Naučni članak
Kolacija:	vol. 275 str. 426-438
DOI:	10.1016/J.FOODCHEM.2018.09.099
WoS-ID:	000448386000050
Scopus-ID:	2-s2.0-85054012680
URI:	https://radar.ibiss.bg.ac.rs/handle/123456789/3218 https://enauka.gov.rs/handle/123456789/357545 https://www.sciencedirect.com/science/article/pii/S0308814618316704?via%3Dihub
Projekat:	Foundation for Science and Technology (FCT, Portugal) UID/AGR/00690/2013) FEDER under Programme PT2020 (UID/AGR/00690/2013) European Regional Development Fund (ERDF) through the Regional Operational Program North 2020 (NORTE-01-0145-FEDER-023289 and Norte-01-0247-FEDER-024479) FEDER-Interreg Espana-Portugal programme 0377_Iberphenol_6_E
M-kategorija:	21a+M21a+ - Vodeći međunarodni časopis kategorije M21a+

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