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Thermal (using the response surface methodology - RSM) and light security examinations had been done, simulating lasting processing and meals storage space. Antioxidant activity, complete anthocyanin content and color evaluation had been quantified using several practices, therefore the microcapsules were characterized making use of scanning electron microscopy. Anthocyanins and their types had been identified by high definition size spectrometry. The strawberryce for the
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