[1]
J. Martínez Girón, J. A. Martínez, L. García Hurtado, J. D. Cuaran, and Y. A. Ocampo, “Vegetable pigments and natural compounds applied as colorant and antioxidants in meat products: review”, I, vol. 11, no. 21, pp. 51–62, Jul. 2016, doi: 10.26620/uniminuto.inventum.11.21.2016.51-62.