Food safety and nutraceutical potential of caramel colour class IV using in vivo and in vitro assays

ANGELES ALONSO MORAGA2026-01-292026-01-29201910.3390/foods80903922-s2.0-85072269003https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30832Food ScienceHealth (social science)Health Professions (miscellaneous)MicrobiologyPlant ScienceFood safety and nutraceutical potential of caramel colour class IV using in vivo and in vitro assaysresearch article