Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying

被引：0
|
作者：
Gaibor, Fabián M. [1 ]
Rodríguez, Daliannis [2 ]
García, Mario A. [3 ]
Peraza, Carlos M. [2 ]
Vidal, Danay [2 ]
Nogueira, Antonio [4 ]
Casariego, Alicia [2 ]
机构：
[1] Universidad de Investigación de Tecnología Experimental Yachay, Imbabura, Ecuador
[2] Pharmacy and Food Institute, University of Havana, St. 222 No. 2317, ZC, Havana,13600, Cuba
[3] Biological Sciences Department, Faculty of Health Sciences, Manabi Technical University, Ave. Urbina and Che Guevara, Manabí, Portoviejo, Ecuador
[4] Drugs Research and Development Center, Ave. 26 No. 1605., Havana, Cuba
来源：
Journal of Food Science and Technology | 2022年 / 59卷 / 10期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Air intakes - Anthocyanins
引用
收藏
页码：4045 / 4055
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