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An updated review on the stability of anthocyanins regardin..:
Zang, Zhihuan
;
Tang, Siyi
;
Li, Zhiying
...
Comprehensive Reviews in Food Science and Food Safety. 21 (2022) 5 - p. 4378-4401 , 2022
Link:
https://doi.org/10.1111/1541-4337.13026
RT Journal T1
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1541-4337.13026&Exemplar=1&LAN=DE A1 Zang, Zhihuan A1 Tang, Siyi A1 Li, Zhiying A1 Chou, Shurui A1 Shu, Chi A1 Chen, Yi A1 Chen, Wei A1 Yang, Shufang A1 Yang, Yiyun A1 Tian, Jinlong A1 Li, Bin PB Wiley YR 2022 SN 1541-4337 SN 1541-4337 JF Comprehensive Reviews in Food Science and Food Safety VO 21 IS 5 SP 4378 OP 4401 LK http://dx.doi.org/https://doi.org/10.1111/1541-4337.13026 DO https://doi.org/10.1111/1541-4337.13026 SF ELIB - SuUB Bremen
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