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2. Classifications, advantages, disadvantages, toxicity effects of natural and synthetic dyes: A review;Affat;University of Thi-Qar Journal of Science,2021
3. Anthocyanin stability profile of mango powder: Temperature, ph, light, solvent and sugar content effects;Akther;Turkish Journal of Agriculture - Food Science and Technology,2020
4. Anthocyanin pigments: Beyond aesthetics;Alappat;Molecules,2020
5. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives;Albuquerque;Critical Reviews in Food Science and Nutrition,2021