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Separation of the Pigment of an Amaranth
Chair of Organic Chemistry , Chemistry Department , College of Exact and Natural Science , National University of La Pampa. Santa Rosa, La Pampa, Argentina
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Published: 22 March 2000
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.
Scoles GE, Pattacini SH, Covas GF. Separation of the Pigment of an Amaranth. Molecules. 2000; 5(3):566-567.
Scoles, Gladis E.; Pattacini, Silvia H.; Covas, Guillermo F. 2000. "Separation of the Pigment of an Amaranth." Molecules 5, no. 3: 566-567.