| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7594112 | Food Chemistry | 2015 | 5 Pages |
Abstract
The presence, or lack, of water, will affect the colour shade (red to blue) of kuromanin. This is relevant for its role as an intrinsic food component and as a food pigment additive (E163).
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Isabel B. Coutinho, Adilson Freitas, António L. Maçanita, J.C. Lima,