Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation (Q58196529)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation |
No description defined |
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation (English)
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January 2010
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21
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1
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3-11
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