A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing
- 1 September 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 66 (4) , 489-494
- https://doi.org/10.1016/s0308-8146(99)00099-0
Abstract
No abstract availableKeywords
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