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Shurui Chou

1PUBLICATIONS

3CO-AUTHORS

Food packaging, preservation and processing

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|Aug 26, 2022

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides.

Zhihuan Zang, Siyi Tang, Zhiying Li

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Zhihuan Zang

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Yi Chen

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Wei Chen

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Zhihuan Zang

1 joint publications

Yi Chen

1 joint publications

Wei Chen

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