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Preparation and Light Stabilization of Natural Anthocyanin Dyes in the Presence of Fullerene for Food Products

Egyptian Journal of Chemistry

T. Shevchenko, Yu. Ustinova, E. Ermolaeva

Keywords
Anthocyanin
Fullerene
Chemistry
Food science
Natural (archaeology)
Organic chemistry
Biology
Paleontology
Sustainable Development Goals (SDG)
Zero hunger
2022
Article
Institution

Department of General and Inorganic Chemistry, Technological Institute of Food Industry, Kemerovo State University, 

Department of Quality Management, Institute of Engineering Technologies, Kemerovo State University, Russia

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2022.111407.5066

Language

en

Country

Russian Federation

Preparation and Light Stabilization of Natural Anthocyanin Dyes in the Presence of Fullerene for Food Products

Preparation and Light Stabilization of Natural Anthocyanin Dyes in the Presence of Fullerene for Food Products

Egyptian Journal of Chemistry

T. Shevchenko, Yu. Ustinova, E. Ermolaeva

Keywords
Anthocyanin
Fullerene
Chemistry
Food science
Natural (archaeology)
Organic chemistry
Biology
Paleontology
Sustainable Development Goals (SDG)
Zero hunger
2022
Article
Institution

Department of General and Inorganic Chemistry, Technological Institute of Food Industry, Kemerovo State University, 

Department of Quality Management, Institute of Engineering Technologies, Kemerovo State University, Russia

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2022.111407.5066

Language

en

Country

Russian Federation