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Explain Red anthocyanin pigments
Red anthocyanin pigments from miracle fruit were isolated and tested in carbonated beverages, in combination with the organic acids. Pigments degradation occurred with all acids and malic acid caused the most rapid degradation. In grape juice, malic acid caused the greatest increase and also increased the colour stability as did valeric acid. Malonic and oxalic acids increased the colour initially, but fairly rapid decolourization occurred on storage.
S m o k in g of Meat Products The purpose of smoking meat is to develop a distinctive flavour, aroma and appearance. These attributes can also be achieved with liquid smok
who is the first person who saw the cell
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