Effects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum.

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dc.contributor.authorAkogou, F.U.G.
dc.contributor.authorKAYODE, A. PIERRE POLYCARPE
dc.contributor.authorDEN BESTEN, Heidy M.W.
dc.contributor.authorLinnemann, Anita
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2018
dc.identifier.otherBECDB-16530
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/13877
dc.language.isofr
dc.relation.ispartofLWT-Food Science and Technology
dc.subjectApigeninidin
dc.subjectstability
dc.subjectbiocolorant
dc.subjectstorage
dc.titleEffects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum.
dc.typeArticle

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