The use of e natural colorants in the food industry is limited because to its low stability under preparation, processing and storage conditions. Techniques for natural colorant’s stabilization, such as copigmentation, have been used frequently in ...
D. A. DRUNKLER +2 more
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Diabetic Cardiomyopathy: Unraveling Pathophysiological Mechanisms via Non-coding RNAs. [PDF]
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Operative Experience and Clinical Outcomes in Cardiac Myxoma Patients: A Retrospective Single-Center Study. [PDF]
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