Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)

Suzie Zozio; Dominique Pallet; Manuel Dornier

doi:10.1051/fruits/2011030

Journal articles

Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)

Suzie Zozio ¹ Dominique Pallet ^{1, 2} Manuel Dornier ¹

1 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

2 Cirad-PERSYST - Département Performances des systèmes de production et de transformation tropicaux

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food and Nutrition

Engineering Sciences [physics] / Chemical and Process Engineering

Complete list of metadata

https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025802
Contributor : Manuel Dornier Connect in order to contact the contributor
Submitted on : Tuesday, February 19, 2019 - 6:54:03 PM
Last modification on : Friday, January 21, 2022 - 11:20:18 AM

Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)

Links full text

Identifiers

Collections

Citation

Export

Metrics

Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry ( Rubus glaucus Benth.), açai ( Euterpe oleracea Mart.)and black carrot ( Daucus carota L.)

Links full text

Identifiers

Collections

Citation

Export

Share

Metrics