Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant

Article

Abstract: Recently, the food additive industry has been looking to use bioproducts as a source of food coloran

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Autores:

de Lima Monteiro P., Diego Santiago Tupuna, Manfroi V., Montibeller M.J., Rios A.d.O.

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scopus