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Tisong Liang, Pu Jing & Jian He. (2023) Nano techniques: an updated review focused on anthocyanin stability. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Noor Ariefandie Febrianto, Sunan Wang & Fan Zhu. (2022) Chemical and biological properties of cocoa beans affected by processing: a review. Critical Reviews in Food Science and Nutrition 62:30, pages 8403-8434.
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