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Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant |
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| Authors: | Maria Jara Montibeller Patric de Lima Monteiro Diego Santiago Tupuna‐Yerovi Alessandro de Oliveira Rios Vitor Manfroi |
| Affiliation: | 1. Department of Food Science, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil;2. Agroindustrial Engineering Department, Pontificia Universidad Católica del Ecuador – Sede Manabí, Chone, Ecuador |
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