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Wiley, Journal of Food Biochemistry, 5(43), p. e12818, 2019

DOI: 10.1111/jfbc.12818

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Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin

Journal article published in 2019 by Furong Wang ORCID, Hongyan Li ORCID, Yan Qin, Yu Mao, Bing Zhang, Zeyuan Deng ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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