The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
- 31 December 2007
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 103 (3) , 935-943
- https://doi.org/10.1016/j.foodchem.2006.09.047
Abstract
No abstract availableKeywords
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