DEGRADATION KINETICS AND COLOR STABILITY OF SPRAYDRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L. IDHAM 2012 Journal of Food Process Engineering Wiley Online Library Improved pH stability, heat stability, and functionality of phycocyanin after PEGylation ScienceDirect Designing Ruthenium Phthalocyanine with Chiral Pockets Formed by (1R,2S,5R) Menthoxy Groups for Enantioselective Catalysis ACS Catalysis Aqueous decomposition behavior of solid peroxides: Effect of pH and buffer composition on oxygen and hydrogen peroxide formation ScienceDirect
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