Chemometric Approaches to Evaluate the Substitution of Synthetic Food Dyes by Natural Compounds: The Case of Nanoencapsulated Curcumin, Spirulina, and Hibiscus Extracts

AuthID
 P-00V-RQ3
8
Author(s)
Teixeira, VMC
·
da Silva, RFG
·
Pereira, C
·
Barros, L
·
Bona, E
·
Document Type
Article
Year published
2022
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 154
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Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85119967257
Wos: WOS:000735295100008
Source Identifiers
ISSN: 0023-6438
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