MOLDOVAN, Bianca; DAVID, Luminița. EFFECT OF SOME ANTIOXIDANT FOOD ADDITIVES ON THE DEGRADATION OF CORNELIAN CHERRY ANTHOCYANINS. Studia Universitatis Babeș-Bolyai Chemia, [S. l.], v. 65, n. 1, p. 83–92, 2020. DOI: 10.24193/subbchem.2020.1.07. Disponível em: https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/7958. Acesso em: 19 dec. 2024.