Effects of natural pigments from flowers and leaves in non-heat-treated foods
Authors
Ana Leahu
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Sorina Ropciuc
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Cristina Ghinea
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Cristina Damian
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
Laura Carmen Apostol
Stefan cel Mare University of Suceava, Faculty of Food Engineering, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2025-0005 | Journal eISSN: 2286-038X (formerly 1223-7221) | Journal ISSN: 1583-2430 (formerly 1223-7221)
Language: English
Page range: 42 - 50
Submitted on: Jan 16, 2025
Accepted on: Mar 22, 2025
Published on: May 4, 2025
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Keywords:
Related subjects:
© 2025 Ana Leahu, Sorina Ropciuc, Cristina Ghinea, Cristina Damian, Laura Carmen Apostol, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.