Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice
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Title
Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-11-23
DOI
10.1007/s13197-019-04175-w
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