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Bathochromic and hyperchromic effects of aluminum salt complexation by anthocyanins from edible sources for blue

Gregory T Sigurdson1, M Monica Giusti

  • 1Department of Food Science and Technology, The Ohio State University , 2015 Fyffe Court Road, Columbus, Ohio 43210-1007, United States.

Journal of Agricultural and Food Chemistry
|February 20, 2014
PubMed

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