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Stability and analysis of phenolic pigments

Brat Pierre, Tourniaire Franck, Amiot Marie Josèphe. 2007. Stability and analysis of phenolic pigments. In : Food colorants, chemical and functional properties. Carmen Socaciu (ed.). Boca Raton : CRC Press, pp. 71-86. (Chemical and functional properties of food components) ISBN 978-0-8493-9357-0

Book chapter
[img] Post-print version - Anglais
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document_542372.pdf

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ID542372.pdf

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Mots-clés Agrovoc : Composé phénolique, Aptitude à la conservation, Pigment, Anthocyane, Flavonoïde, Colorant, Curcuma longa, Propriété physicochimique

Classification Agris : Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Brat Pierre, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0003-0429-9575
  • Tourniaire Franck, INSERM (FRA)
  • Amiot Marie Josèphe, INSERM (FRA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/542372/)

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