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Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants.
Perez MB, Da Peña Hamparsomian MJ, Gonzalez RE, Denoya GI, Dominguez DLE, Barboza K, Iorizzo M, Simon PW, Vaudagna SR, Cavagnaro PF. Perez MB, et al. Among authors: denoya gi. Food Chem. 2022 Sep 1;387:132893. doi: 10.1016/j.foodchem.2022.132893. Epub 2022 Apr 4. Food Chem. 2022. PMID: 35397275