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    Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye

    Optimization of the Reaction between 5-O-Caffeoylquinic Acid (5-CQA) and Tryptophan—Isolation of the Product and Its Evaluation as a Food Dye oleh Patroklos Vareltzis, Panagiota Karatsioli, Ioannis Kazakos, Anna-Maria Menelaou, Konstantina Parmaxi, Vangelis Economou

    Diterbitkan 2024-02-01
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