Impact of food processing on anthocyanins

Impact of food processing on anthocyanins

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Библиографические подробности
Главный автор:	SUI, Xiaonan
Формат:	Umum
Язык:	Inggris
Опубликовано:	Springer 2017
Предметы:	FOOD INDUSTRIAL
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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