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APA Citation
Gras, C. C., Nemetz, N., Carle, R., & Schweiggert, R. M. (2017). anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts. Food chemistry, 235, 265–274. http://access.bl.uk/ark:/81055/vdc_100046818693.0x000061