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