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Stability limits of a red Carthamin–cellulose complex as a potential food colourant

Stability limits of a red Carthamin–cellulose complex as a potential food colourant

BAERLE, Alexei; SAVCENCO, Alexandra; TATAROV, Pavel; FETEA, Florinela; IVANOVA, Raisa; RADU, Oxana
URI: https://doi.org/10.1039/D1FO01376A
http://repository.utm.md/handle/5014/16838
Date: 2021

Abstract:

This study covers aspects of stability and colouration of Carthamin– a unique red chalcone extracted from Carthamus tinctorius L.

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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