Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage
- 31 January 2004
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 84 (1), 99-105
- https://doi.org/10.1016/s0308-8146(03)00180-8
Abstract
No abstract availableThis publication has 18 references indexed in Scilit:
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