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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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https://hal-montpellier-supagro.archives-ouvertes.fr/hal-02025802
Contributor : Manuel Dornier <>
Submitted on : Tuesday, February 19, 2019 - 6:54:03 PM
Last modification on : Wednesday, July 1, 2020 - 12:38:40 PM

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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. ⟨10.1051/fruits/2011030⟩. ⟨hal-02025802⟩

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