Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorant... von Perez, María B., Da Peña Hamparsomian, María J., Gonzalez, Roxana E., Denoya, Gabriela I., Dominguez, Deolindo L.E., Barboza, Karina, Iorizzo, Massimo, Simon, Philipp W., Vaudagna, Sergio R., Cavagnaro, Pablo F.

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