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Kinetic, thermodynamic, and colorimetric study of anthocyanin colorants from bluish fruits: Blueberry, blackberry, and red grape

Marcos Vázquez-González et al.
HAL (France) · Papers · License: Open Access
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phenolic-compounds
Phenolic compounds, Acidic food systems, Hydration kinetics, 1, 0, CIELAB colorimetry, Natural colorants
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Record · ID 1066312
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