Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.)and black carrot (Daucus carota L.)

Author： Zozio Suzie   Pallet Dominique   Dornier Manuel  

Publisher： Edp Sciences

E-ISSN： 1625-967x|66|3|203-215

ISSN： 0248-1294

Source： Fruits, Vol.66, Iss.3, 2011-06, pp. : 203-215

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