Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/579865
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dc.contributor.authorAZEREDO, H. M. C. dept_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2010-01-07pt_BR
dc.date.issued2009pt_BR
dc.identifier.citationInternational Journal of Food Science and Technology, v. 44, n. 12, p. 2365-2376, 2009.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/579865pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectBeetrootspt_BR
dc.subjectNatural colourantspt_BR
dc.titleBetalains: properties, sources, applications, and stability - a review.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-06-13T11:11:11Zpt_BR
dc.subject.nalthesaurusantioxidantspt_BR
dc.subject.nalthesaurusbetalainspt_BR
dc.subject.nalthesauruspigmentspt_BR
riaa.ainfo.id579865pt_BR
riaa.ainfo.lastupdate2017-06-13pt_BR
dc.contributor.institutionHENRIETTE MONTEIRO C DE AZEREDO, CNPAT.pt_BR
Appears in Collections:Artigo em periódico indexado (CNPAT)

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