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dc.contributor.authorGuo, Qi
dc.date.accessioned2020-07-31T19:57:41Z
dc.date.available2020-07-31T19:57:41Z
dc.date.issued2020-07
dc.identifier.urihttps://hdl.handle.net/1813/70200
dc.language.isoen_US
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleSynergistical Effects of Ascorbic Acid, Low Methoxy Pectin, and EDTA on Stabilizing the Natural Red Colors in Acidified Beverages
dc.typeterm paper
thesis.degree.disciplineFood Science and Technology
thesis.degree.levelMaster of Professional Studies
thesis.degree.nameM.P.S., Food Science and Technology
dc.contributor.chairAbbaspourrad, Alireza


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