Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.

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Title :	Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis.
Authors:	Sampaio, Shirley L.; Lonchamp, Julien; Dias, Maria Inês; Liddle, Catriona; Petropoulos, Spyridon A.; Glamočlija, Jasmina ; Alexopoulos, Alexios; Santos-Buelga, Celestino; Ferreira, Isabel C F R; Barros, Lillian
Issue Date:	2021
Publication:	Food Chemistry
ISSN:	0308-8146 Food Chemistry Search Idenfier
Publisher:	Elsevier BV
Type:	Article
Collation:	vol. 342 str. 128526-128526
DOI:	10.1016/j.foodchem.2020.128526
WoS-ID:	000617937100001
Scopus-ID:	2-s2.0-85096566694
PMID:	33223300
URI:	https://radar.ibiss.bg.ac.rs/handle/123456789/4041 https://enauka.gov.rs/handle/123456789/432726
URL:	https://linkinghub.elsevier.com/retrieve/pii/S0308814620323888
Project:	CAPES Foundation (Ministry of Education, Brazil) Foundation for Science and Technology (FCT, Portugal) FEDER-Interreg España-Portugal Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200007 (Univerzitet u Beogradu, Institut za biološka istraživanja 'Siniša Stanković') (RS-200007)
M-category:	21a+M21a+

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