Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution

Published 2014 View Full Article

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Title
Combined effect of pH and high temperature on the stability and antioxidant capacity of two anthocyanins in aqueous solution
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 163, Issue -, Pages 163-170
Publisher
Elsevier BV
Online
2014-04-30
DOI
10.1016/j.foodchem.2014.04.075

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