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Patras, A., Brunton, N.P., O’Donnell, C. and Tiwari, B.K. (2010) Effect of thermal processing on anthocyanin stability in foods; Mechanisms and kinetics of degradation. Trends in Food Science and Technology, 21, 3-11. http://dx.doi.org/10.1016/j.tifs.2009.07.004

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