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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.
Define the Recommended Dietary Allowance for Vitamin B 12 (RDA)? Vitamin B 12 deficiency is common in true vegans who can be treated with small doses since the daily requirem
Estimation of Burn Area: The estimation of the extent of burn area expressed as the percentage of the surface area of the skin burnt to the total body surface
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