Meemken Wurstwaren GmbH & Co. KG : internship report 2018
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Stability improvement of anthocyanins from butterfly pea (clitoria ternatea l…
The effects of anionic, cationic and non-ionic surfactants on the stability of anthocyanin from Clitoria ternatea flower anthocyanin extract (CTAE) at pH 7 were studied using UV spectrophotometer a…
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- 3104
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