Cite
HARVARD Citation
Fenger, J. et al. (2019). The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution. Food & function. 10 (10), pp. 6740-6751. [Online].
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Fenger, J. et al. (2019). The influence of acylation, metal binding and natural antioxidants on the thermal stability of red cabbage anthocyanins in neutral solution. Food & function. 10 (10), pp. 6740-6751. [Online].