Espín, J C <br/><br/>
Anthocyanin-based natural colorants: a new source of antiradical activity for foodstuff.  [electronic resource] 

 -  Journal of agricultural and food chemistry  May 2000 
 - 1588-92 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf9911390  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--chemistry<br/>Food Additives--chemistry<br/>Free Radical Scavengers--chemistry<br/>Pigments, Biological--chemistry