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Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)
Almeida, Heloísa H.S., Barros, Lillian, Barreira, João C.M., Calhelha, Ricardo C., Heleno, Sandrina A., Sayer, Claudia, Miranda, Cristiane Grella, Leimann, Fernanda Vitória, Barreiro, Maria Filomena,Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.04.056
Date:
April, 2018
File:
PDF, 1.14 MB
english, 2018