Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread
10.1007/s11947-014-1464-x
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
Springer New York LLC
2016
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| Online Access: | http://scholarbank.nus.edu.sg/handle/10635/127320 |
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| Institution: | National University of Singapore |