Open AccessThe Preparation Technology, Properties and Application of Food Dyes Based on Natural Anthocyanin and Carotenoid Compounds
Author(s) -
В. М. Болотов,
Evgeniia Komarova,
П. Н. Саввин
Publication year - 2018
Publication title -
vestnik tambovskogo gosudarstvennogo tehničeskogo universiteta
Language(s) - English
Resource type - Journals
eISSN - 2542-1409
pISSN - 0136-5835
DOI - 10.17277/vestnik.2018.01.pp.124-133
Subject(s) - anthocyanin , carotenoid , chemistry , pigment , natural food , food science , natural (archaeology) , organic chemistry , biology , paleontology