Extracts from Vaccinium myrtillus L. fruits as a source of natural colorants: chemical characterization and incorporation in yogurts
作者： Tânia C. S. P. Pires , Maria Inês Dias , Márcio Carocho , João C. M. Barreira , Celestino Santos-Buelga
DOI: 10.1039/C9FO02890K
关键词: Malvidin 、 Chemistry 、 Vaccinium myrtillus 、 Food science 、 Food industry 、 Colourant 、 Glycoside 、 Bilberry 、 Anthocyanin 、 Delphinidin
摘要: … colours, food colourants are also used to overcome colour … Yogurts presented a moisture content above 85 g per 100 g … g) fat content, corresponding to energy values around 70 kcal per …
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