Work

Development of a scalable, high-anthocyanin and low-acidity natural red food colorant from Hibiscus sabdariffa L.

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.140782

Authors: Nanxi Li, James E. Simon, Qingli Wu

Institution: Rutgers, The State University of New Jersey

Language: English

Topic: Hibiscus Plant Research Studies

Subfield: Pharmacology

Field: Pharmacology, Toxicology and Pharmaceutics

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4401324129

FWCI: 4.361

Cites: 36

Cited by: 12

Related to: 10