Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality-Reference-Cited by-同舟云学术

Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality

Published:2018-12-04 Issue:4 Volume:99 Page:2014-2020
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Akogou Folachodé UG¹²³,Canoy Tessa S²,Kayodé Adéchola PP¹,den Besten Heidy MW³,Linnemann Anita R²^ORCID,Fogliano Vincenzo²

Affiliation:

1. Laboratory of Valorization and Quality Management of Food Bio-Ingredients (LaBio), Faculté des Sciences Agronomiques; Université d'Abomey-Calavi; Cotonou Benin

2. Food Quality and Design; Department of Agrotechnology and Food Sciences, Wageningen University & Research; Wageningen The Netherlands

3. Laboratory of Food Microbiology; Department of Agrotechnology and Food Sciences, Wageningen University & Research; Wageningen The Netherlands

Funder

Netherlands Fellowship Programme

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9427/fullpdf

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