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Development of a scalable, high-anthocyanin and low-acidity natural red food colorant from Hibiscus sabdariffa L.

N. Li, James E. Simon, Qingli Wu

2024Food Chemistry10 citationsDOI

Topics & Concepts

AnthocyaninHibiscus sabdariffaHibiscusChemistryFood scienceNatural foodOrganic chemistryBotanyBiologyHibiscus Plant Research StudiesPhytochemicals and Antioxidant ActivitiesFood Science and Nutritional Studies
Development of a scalable, high-anthocyanin and low-acidity natural red food colorant from Hibiscus sabdariffa L. | Litcius