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Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage

Mady Cissé 1 Fabrice Vaillant 2 Ale Kane Oumoule Ndiaye Manuel Dornier 2 
1 ESP - École Supérieure Polytechnique de Dakar
2 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité
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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025797
Contributor : Manuel DORNIER Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:52:05 PM
Last modification on : Wednesday, March 23, 2022 - 12:08:18 PM

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CIRAD | UNIV-AVIGNON | AFRIQ | AGROPOLIS | BA | UNIV-MONTPELLIER | MONTPELLIER-SUPAGRO

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Mady Cissé, Fabrice Vaillant, Ale Kane, Oumoule Ndiaye, Manuel Dornier. Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage. Journal of the Science of Food and Agriculture, Wiley, 2012, 92 (6), pp.1214-1221. ⟨10.1002/jsfa.4685⟩. ⟨hal-02025797⟩

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