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	1.	Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice. [electronic resource] by Roidoung, Sunisa Dolan, Kirk D Siddiq, Muhammad Producer: 20170210 In: Food chemistry vol. 210 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage. [electronic resource] by Roidoung, Sunisa Dolan, Kirk D Siddiq, Muhammad Producer: 20190304 In: Food research international (Ottawa, Ont.) vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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