Statistics for Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions
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| Stability of anthocyanin extracts from chokeberry, grape, hibiscus, and purple sweet potato in ω-3-fatty acid rich oil-in-water emulsions | 1 |
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| 1-s2.0-S0308814624020351-mmc1.docx | 1 |
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