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.)

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Contributor : Manuel Dornier <>
Submitted on : Tuesday, February 19, 2019 - 6:54:03 PM
Last modification on : Wednesday, April 3, 2019 - 11:37:00 AM

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  • HAL Id : hal-02025802, version 1

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Suzie Zozio, Dominique Pallet, Manuel Dornier. 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.). Fruits, EDP Sciences/CIRAD, 2011, 66 (3), pp.203-215. ⟨hal-02025802⟩

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