Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.)and black carrot (Daucus carota L.)
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Fruits, 66 3 (2011) 203-215
Published online: 01 June 2011
DOI: 10.1051/fruits/2011030