Jump to main content
Jump to site search

Food & Function

Linking the chemistry and physics of food with health and nutrition

Review Article

Coloring attributes of betalains: a key emphasis on stability and future applications

Corresponding authors
Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5300-253 Bragança, Portugal
E-mail: iferreira@ipb.pt
Department of Nutrition and Bromatology II, Faculty of Pharmacy, Complutense University of Madrid, Plaza Ramón y Cajal, s/n., Madrid, Spain
Food Funct., 2017, Advance Article

DOI: 10.1039/C7FO00144D
Received 28 Jan 2017, Accepted 21 Feb 2017
First published online 22 Feb 2017
Please wait while Download options loads
This article has not yet been cited.