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HARVARD Citation
Roidoung, S. et al. (2017). Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage. Food research international. pp. 29-35. [Online].
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Roidoung, S. et al. (2017). Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage. Food research international. pp. 29-35. [Online].