Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage
- 31 December 2002
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 35 (8), 753-759
- https://doi.org/10.1016/s0963-9969(02)00071-6
Abstract
No abstract availableKeywords
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