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Q49963404-168B7A3D-93AD-4894-ABA3-E25BF3FD399F
Q49963404-168B7A3D-93AD-4894-ABA3-E25BF3FD399F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q49963404-168B7A3D-93AD-4894-ABA3-E25BF3FD399F
Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins.
P2860
Q49963404-168B7A3D-93AD-4894-ABA3-E25BF3FD399F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q49963404-168B7A3D-93AD-4894-ABA3-E25BF3FD399F
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wasDerivedFrom
5db2137ef22c59ce36cd725cb998814f2f82dc8f
P2860
Recent Advances in Anthocyanin Analysis and Characterization.