Betanina (Galician Wikipedia)

Analysis of information sources in references of the Wikipedia article "Betanina" in Galician language version.

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doi.org

Manohar, Cynthya M.; Kundgar, Saurabh D.; Doble, Mukesh (1 de xullo de 2017). "Betanin immobilized LDPE as antimicrobial food wrapper". LWT 80: 131–135. doi:10.1016/j.lwt.2016.07.020.
Herbach, Kirsten M.; Stintzing, Florian C.; Carle, Reinhold (maio de 2006). "Betalain Stability and Degradation?Structural and Chromatic Aspects". Journal of Food Science 71 (4): R41–R50. ISSN 0022-1147. doi:10.1111/j.1750-3841.2006.00022.x.

J. H. von Elbe, Il-Young Maing, C. H. Amundson. Color Stability of Betanin. Journal of Food Science (marzo 1974) [2]

Har Bhajan Singh Kumar Avinash Bharati. Handbook of Natural Dyes and Pigments (2015). ISBN 978-93-80308-54-8. Cita orixinal: "The color of betanin depends on pH between 4 and 5. It is bright-bluish red, and becomes blue-violet as the pH increases. Once the pH reaches alkaline levels, betanin degrades by hydrolysis." [1]

Herbach, Kirsten M.; Stintzing, Florian C.; Carle, Reinhold (maio de 2006). "Betalain Stability and Degradation?Structural and Chromatic Aspects". Journal of Food Science 71 (4): R41–R50. ISSN 0022-1147. doi:10.1111/j.1750-3841.2006.00022.x.