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Zhao, C.L., Yu, Y.Q., Chen, Z.J., Wen, G.S., Wei, F.G., Zheng, Q., Wang, C.D. and Xiao, X.L. (2017) Stability-Increasing Effects of Anthocyanin Glycosyl Acylation. Food Chemistry, 214, 119-128.
https://doi.org/10.1016/j.foodchem.2016.07.073

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