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Ghareaghajlou, N., Hallaj-Nezhadi, S. and Ghasempour, Z. (2021) Red Cabbage Anthocyanins: Stability, Extraction, Biological Activities and Applications in Food Systems. Food Chemistry, 365, Article ID: 130482.
https://doi.org/10.1016/j.foodchem.2021.130482

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