Rubus ulmifolius Schott as a Novel Source of Food Colorant: Extraction Optimization of Coloring Pigments and Incorporation in a Bakery Product
Liliana Primo da Silva(Polytechnic Institute of Bragança), Isabel C.F.R. Ferreira(Polytechnic Institute of Bragança), Miguel A. Prieto(Universidade de Vigo), Lillian Barros(Polytechnic Institute of Bragança), Ricardo C. Calhelha(Polytechnic Institute of Bragança), Eliana Pereira(Polytechnic Institute of Bragança), Maria José Alves(Polytechnic Institute of Bragança), Jesús Simal‐Gándara(Universidade de Vigo), Tânia C. S. P. Pires(Polytechnic Institute of Bragança)
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