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 | 2 |
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| April 2025 | 0 |
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| 1-s2.0-S0308814624020351-main.pdf | 10 |
| 1-s2.0-S0308814624020351-mmc1.docx | 4 |