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Molecules 2000, 5(3), 566-567; doi:10.3390/50300566

Separation of the Pigment of an Amaranth

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Published: 22 March 2000
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Abstract: It is known that current quality requirements require the utilization of natural colorants in the foods. The objective of the present work is to extract the pigment amaranthus from fresh leaves of Amaranthus hypochondriacus L. cv Don Pedro to characterize it through spectroscopic techniques, to be used as natural colorants.
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MDPI and ACS Style

Scoles, G.E.; Pattacini, S.H.; Covas, G.F. Separation of the Pigment of an Amaranth. Molecules 2000, 5, 566-567.

AMA Style

Scoles GE, Pattacini SH, Covas GF. Separation of the Pigment of an Amaranth. Molecules. 2000; 5(3):566-567.

Chicago/Turabian Style

Scoles, Gladis E.; Pattacini, Silvia H.; Covas, Guillermo F. 2000. "Separation of the Pigment of an Amaranth." Molecules 5, no. 3: 566-567.

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