Article Versions Notes

da Silva LP, Pereira E, Prieto MA, Simal-Gandara J, Pires TCSP, Alves MJ, Calhelha R, Barros L, Ferreira ICFR. Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product. Molecules. 2019; 24(11):2181. https://doi.org/10.3390/molecules24112181

da Silva, Liliana Primo, Eliana Pereira, Miguel A. Prieto, Jesus Simal-Gandara, Tânia C.S.P. Pires, Maria José Alves, Ricardo Calhelha, Lillian Barros, and Isabel C.F.R. Ferreira. 2019. "Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product" Molecules 24, no. 11: 2181. https://doi.org/10.3390/molecules24112181

da Silva, L. P., Pereira, E., Prieto, M. A., Simal-Gandara, J., Pires, T. C. S. P., Alves, M. J., Calhelha, R., Barros, L., & Ferreira, I. C. F. R. (2019). Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product. Molecules, 24(11), 2181. https://doi.org/10.3390/molecules24112181