Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC–CUPRAC assay
- 15 June 2010
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 120 (4), 1201-1209
- https://doi.org/10.1016/j.foodchem.2009.11.065
Abstract
No abstract availableKeywords
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