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Wallace, T.C. and Giusti, M.M. (2008) Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana l. as compared to other natural/synthetic colorants. Journal of Food Science, 73, C241-C248. http://dx.doi.org/10.1111/j.1750-3841.2008.00706.x

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