Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product
L. P. da Silva, E. Pereira, M. Prieto, J. Simal-Gándara, T. Pires, M. Alves, R. Calhelha, L. Barros, I. Ferreira
Molecules