ЦВЕТОМЕТРИЧЕСКИЕ ХАРАКТЕРИСТИКИ КОМПОЗИЦИОННЫХ КАРОТИНОИДНО-АНТОЦИАНОВЫХ ЭКСТРАКТОВ РАСТИТЕЛЬНОГО СЫРЬЯ

This article is devoted to revealing regularities of chemical transformations of carotenoid and anthocyanin pigments in the production of natural dyes, that can be used in the food industry not only to give the product a certain color, but also to expand the range of products having high biological ... View More