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

Simple item page
AuteurAKOGOU, F U G
AuteurKAYODE, ADECHOLA PIERRE POLYCARPE
AuteurDEN BESTEN, HEIDY M W
AuteurLINNEMANN, ANITA R
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2018
Autre identifiantBECDB-16530
URIhttps://dspace.uac.bj/handle/123456789/13877
Languefr
Fait partie deLWT-Food Science and Technology
SujetApigeninidin
SujetStability
Sujetbiocolorant
Sujetstorage
TitreEffects of processing and storage on the stability of the red biocolorant apigeninidin from sorghum.
TypeArticle

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
9298c8e163c6095e57f64f4048b3e5c2.pdf
Size:
412.71 KB
Format:
Adobe Portable Document Format
Download

Collections

Articles