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Journal: Foods, 2024
Volume: 13
Number: 686

Article: Improved Generation, Physicochemical Characteristics, and Food Application Studies of a Red Colorant Obtained from Oxidative Coupling of Chlorogenic Acid and Tryptophan
Authors: by Ardemia Santarcangelo, Nadine Schulze-Kaysers and Andreas Schieber
Link: https://www.mdpi.com/2304-8158/13/5/686

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