OLIVARES, Ileana; ARENCIBIA, José A.; CASARIEGO, Alicia. Physicochemical properties and thermal stability of Hibiscus rosa-sinensis flower dye with potential as a functional ingredient in foods. Journal of Food Science and Gastronomy, [S. l.], v. 4, n. 2, p. 1–7, 2026. DOI: 10.5281/zenodo.21864304. Disponível em: https://journal.publiseditorial.com/index.php/jfsg/article/view/191. Acesso em: 24 aug. 2026.