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Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup
Pedro Elez-Martínez, Olga Martín-BellosoVolume:
102
Year:
2007
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2006.04.048
File:
PDF, 247 KB
english, 2007