THE INFLUENCE OF ASCORBIC ACID AND HONEY ADDITION ON THE ANTI-OXIDANT PROPERTIES OF FRUIT TEA INFUSIONS: ANTIOXIDANTS IN FRUIT TEA INFUSIONS
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2010.00375.x/fullpdf
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