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Critical Reviews in Food Science and Nutrition 2015 / 03

Health Benefits of Anthocyanins and Their Encapsulation for Potential Use in Food Systems: A Review

Yousuf, Basharat, Gul, Khalid, Wani, Ali Abas, Singh, Preeti
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Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398.2013.805316
Date:
March, 2015
File:
PDF, 450 KB
english, 2015
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