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Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

Shaoqian Cao, Liang Liu, Qi Lu, Yuan Xu, Siyi Pan, Kexin Wang

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Key concepts: Chemistry, Ascorbic acid, Fructose, Food science, Sucrose, Anthocyanin, Degradation (telecommunications), Orange juice

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Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice — Research Paper | ScholarLens