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Black goji as a potential source of natural color in a wide pH range

Peipei Tang1, M Monica Giusti1

  • 1The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Rd., Columbus, OH 43210, USA.

Food Chemistry
|August 14, 2018
PubMed

Keywords:
AcylationAnthocyaninsBlack goji (Lycium ruthenicum Murr.)Natural colorantsPetunidin

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