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Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants.
Food Chem. 2022 Sep 1;387:132893. doi: 10.1016/j.foodchem.2022.132893. Epub 2022 Apr 4.
Food Chem. 2022.
PMID: 35397275
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