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- [1] Stabilization of Anthocyanin in Blackcurrant Beverages Using CO2 Microbubbles JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2012, 59 (12): : 611 - 615
- [4] Study of CO2 capture using CO2 looping combustion technology PROCEEDINGS OF THE 6TH INTERNATIONAL SYMPOSIUM ON COAL COMBUSTION, 2007, : 997 - 1007