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Thermal treatment of apple puree under oxygen-free...

Thermal treatment of apple puree under oxygen-free condition: effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities

Kim, Ah-Na, Lee, Kyo-Yeon, Rahman, M. Shafiur, Kim, Hyun-Jin, Kerr, William L., Choi, Sung- Gil
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Journal:
Food Bioscience
DOI:
10.1016/j.fbio.2020.100802
Date:
November, 2020
File:
PDF, 1.73 MB
2020
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