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Stability limits of a red Carthamin–cellulose complex as a potential food colourant
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| dc.contributor.author | BAERLE, Alexei | |
| dc.contributor.author | SAVCENCO, Alexandra | |
| dc.contributor.author | TATAROV, Pavel | |
| dc.contributor.author | FETEA, Florinela | |
| dc.contributor.author | IVANOVA, Raisa | |
| dc.contributor.author | RADU, Oxana | |
| dc.date.accessioned | 2021-08-26T09:10:56Z | |
| dc.date.available | 2021-08-26T09:10:56Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | BAERLE, Alexei, SAVCENCO, Alexandra, TATAROV, Pavel et al. Stability limits of a red Carthamin–cellulose complex as a potential food colourant. In: Food & Function, 2021, vol 12, iss. 17, pp. 8037-8043.ISSN 2042-650X. | en_US |
| dc.identifier.uri | https://doi.org/10.1039/D1FO01376A | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/16838 | |
| dc.description.abstract | This study covers aspects of stability and colouration of Carthamin– a unique red chalcone extracted from Carthamus tinctorius L. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | The Royal Society of Chemistry | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | red chalcone | en_US |
| dc.subject | chalcone | en_US |
| dc.subject | Carthamus tinctorius L. | en_US |
| dc.subject | food colourants | en_US |
| dc.subject | şofrănel | en_US |
| dc.title | Stability limits of a red Carthamin–cellulose complex as a potential food colourant | en_US |
| dc.type | Article | en_US |
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