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Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline

Amy Collison1, Liyi Yang, Linda Dykes2

  • 1§Frito-Lay Inc., 7701 Legacy Drive, Plano, Texas 75024, United States.

Journal of Agricultural and Food Chemistry
|May 27, 2015
PubMed

Keywords:
anthocyaninscolor stabilityfood qualitymaizenixtamalization

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