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We study the ability of ceria nanoparticles to inhibit the oxidative degradation of anthocyanins. CeO 2 nanoparticles stabilized by sodium polyacrylate or sodium citrate can substantially slow down the oxidation of anthocyanins of grapes caused by hydrogen peroxide at pH ≥ 7.0. In acid solutions, inhibition is not observed.
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Иванов et al. (2009) studied this question.
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