Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages. (Q53392163)
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English | Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages. |
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Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages (English)
Ravi Kiran Tadapaneni
Katarzyna Banaszewski
Eduardo Patazca
Indika Edirisinghe
Jack Cappozzo
Britt Burton-Freeman
17 January 2012