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Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization
Title
Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization
Publication Type
Journal Article
Year of Publication
2009
Authors
Ngo, T
,
Zhao, Y
Journal
LWT-Food Science and Technology
Volume
42
Pagination
1144–1152
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