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Review

Sources, stability, encapsulation and application of natural pigments in foods

Slaven Jurića Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
,
Marina Jurićb Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
,
Żaneta Król-Kilińskac Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
,
Kristina Vlahoviček-Kahlinaa Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
,
Marko Vincekovića Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, CroatiaORCID Iconhttps://orcid.org/0000-0001-6158-3914
ORCID Icon,
Verica Dragović-Uzelacd Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
&
Francesco Donsìe Department of Industrial Engineering, University of Salerno, Fisciano, ItalyCorrespondence[email protected]
 show all
Pages 1735-1790 | Published online: 28 Oct 2020

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