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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources.
RDF description of Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources. - http://research.umh.es/vivo/pub/articulo/112928