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    Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains

    Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains by Mikołajczyk-Bator Katarzyna, Czapski Janusz

    Published 2017-06-01
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