Article Versions Notes

Castro TA, Leite BS, Assunção LS, de Jesus Freitas T, Colauto NB, Linde GA, Otero DM, Machado BAS, Ferreira Ribeiro CD. Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review. Molecules. 2021; 26(23):7125. https://doi.org/10.3390/molecules26237125

Castro, Tiago Alves, Bruna Santos Leite, Larissa Santos Assunção, Tayane de Jesus Freitas, Nelson Barros Colauto, Giani Andrea Linde, Deborah Murowaniecki Otero, Bruna Aparecida Souza Machado, and Camila Duarte Ferreira Ribeiro. 2021. "Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review" Molecules 26, no. 23: 7125. https://doi.org/10.3390/molecules26237125

Castro, T. A., Leite, B. S., Assunção, L. S., de Jesus Freitas, T., Colauto, N. B., Linde, G. A., Otero, D. M., Machado, B. A. S., & Ferreira Ribeiro, C. D. (2021). Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review. Molecules, 26(23), 7125. https://doi.org/10.3390/molecules26237125