Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.)and black carrot (Daucus carota L.)
Fruits, 66 3 (2011) 203-215
DOI: https://doi.org/10.1051/fruits/2011030