Stabilizing effect of montmorillonite on acerola juice anthocyanins

Hálisson L. Ribeiro, Ana Vitória de Oliveira, Edy S. de Brito, Paulo R.V. Ribeiro, Men de sá M. Souza Filho, Henriette M.C. Azeredo
  • Food Chemistry, April 2018, Elsevier
  • DOI: 10.1016/j.foodchem.2017.11.076
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http://dx.doi.org/10.1016/j.foodchem.2017.11.076

The following have contributed to this page: Dr Edy Brito