Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage
- 22 August 2001
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 74 (4) , 423-427
- https://doi.org/10.1016/s0308-8146(01)00125-x
Abstract
No abstract availableKeywords
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