Monitoring of Anthocyanins and Colour in Electrochemically Processed <i>Hibiscus sabdariffa</i> Juice

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Monitoring of Anthocyanins and Colour in Electrochemically Processed Hibiscus sabdariffa Juice"
written by Khady Ndiaye, Cheikhou Kane, Omar Ben Khatab Cisse, Nicolas Ayessou, Codou Mar Diop,
published by Food and Nutrition Sciences, Vol.12 No.11, 2021

has been cited by the following article(s):

[1]	Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar
	Foods, 2023

[2]	Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar. Foods 2023, 12, 65
	2022

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