Colouring properties and stability of black carrot anthocyanins in yoghurt
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DOI: 10.1007/s13197-020-04858-9
Abstract: Among the natural pigments anthocyanins have potential to be applied as natural colourants besides exhibiting wide range of bioactivity. Colouring potential and storage stability of black carrot concentrate (BCC) containing anthocyanins in yoghurt was determined… read more here.
Keywords: black carrot; anthocyanins yoghurt; bcc yoghurt; stability black ... See more keywords