Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product
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DOI: 10.3390/molecules24112181
Abstract: (1) Background: Color has been considered to be the flashiest attribute of foodstuffs and researchers have shown a great interest in the extraction of pigmented compounds from vegetal products, with the purpose to provide alternative… read more here.
Keywords: extraction; source; product; ulmifolius schott ... See more keywords