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Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities

Food ChemistryBiochemistryAntioxidant AbilitiesPolysaccharideBlueberry AnthocyaninsPhytochemistryPhytochemicalWater-soluble PolysaccharidesBiomolecular EngineeringOxidative Stress