Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Food Research International - Tập 44 Số 2 - Trang 499-509 - 2011
R. M. Cavalcanti1, Diego T. Santos1, M. Ângela A. Meireles1
1Department of Food Engineering, Faculty of Food Engineering, State University of Campinas (DEA/FEA/UNICAMP), Monteiro Lobato, 80, 13083-862, Campinas, SP, Brazil

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