Anthocyanins as Functional Ingredients in Biscuits: Their Stability, Antioxidant Capacity, and Preventive Effect on Retarding Lipid Oxidation
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Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-10-2612-6_8
Reference29 articles.
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5. Cavalcanti, R. N., Santos, D. T., & Meireles, M. A. A. (2011). Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview. Food Research International, 44, 499–509.
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