The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola (Q58370610)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola |
No description defined |
Statements
The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola (English)
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January 2007
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103
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3
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935-943
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