1. The impact of (E/Z)-isomerization and aggregation on the color of rhodoxanthin formulations for food and beverages. (1st December 2020) Authors: Schex, Roland; Bonrath, Werner; Schäfer, Christian; Schweiggert, Ralf Journal: Food chemistry Issue: Volume 332(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗