Retention of Antioxidant Activity in Minimally Processed Mandarin and Satsuma Fruits
- 1 June 2002
- journal article
- Published by Elsevier in Lwt - Food Science and Technology
- Vol. 35 (4) , 344-347
- https://doi.org/10.1006/fstl.2001.0877
Abstract
No abstract availableKeywords
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