Vargas, M.E.C.; Shimizu-Marin, V.D.; Nishiyama-Hortense, Y.P.; Pérez-Navarro, J.; Gómez-Alonso, S.; Da Silva, R.; Lago-Vanzela, E.S.
Dehydrated Hibiscus sabdariffa Calyces as Anthocyanin-Rich Natural Colorants: Influence of Food-Grade Extraction and Syrup Formulation on Stability and Technological Performance. Foods 2026, 15, 778.
https://doi.org/10.3390/foods15040778
AMA Style
Vargas MEC, Shimizu-Marin VD, Nishiyama-Hortense YP, Pérez-Navarro J, Gómez-Alonso S, Da Silva R, Lago-Vanzela ES.
Dehydrated Hibiscus sabdariffa Calyces as Anthocyanin-Rich Natural Colorants: Influence of Food-Grade Extraction and Syrup Formulation on Stability and Technological Performance. Foods. 2026; 15(4):778.
https://doi.org/10.3390/foods15040778
Chicago/Turabian Style
Vargas, Maria Eduarda Carvalho, Victoria Diniz Shimizu-Marin, Yara Paula Nishiyama-Hortense, José Pérez-Navarro, Sergio Gómez-Alonso, Roberto Da Silva, and Ellen Silva Lago-Vanzela.
2026. "Dehydrated Hibiscus sabdariffa Calyces as Anthocyanin-Rich Natural Colorants: Influence of Food-Grade Extraction and Syrup Formulation on Stability and Technological Performance" Foods 15, no. 4: 778.
https://doi.org/10.3390/foods15040778
APA Style
Vargas, M. E. C., Shimizu-Marin, V. D., Nishiyama-Hortense, Y. P., Pérez-Navarro, J., Gómez-Alonso, S., Da Silva, R., & Lago-Vanzela, E. S.
(2026). Dehydrated Hibiscus sabdariffa Calyces as Anthocyanin-Rich Natural Colorants: Influence of Food-Grade Extraction and Syrup Formulation on Stability and Technological Performance. Foods, 15(4), 778.
https://doi.org/10.3390/foods15040778