Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

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Title
Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 167, Issue -, Pages 115-123
Publisher
Elsevier BV
Online
2014-06-29
DOI
10.1016/j.foodchem.2014.06.087

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