Studies on non-enzymic browning in orange juice using a model system based on freshly squeezed orange juice
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference17 articles.
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5. 1981 Ascorbic acid in fruit juices and beverages. In: Vitamin C(Ascorbic Acid), eds & . Applied Science Publishers, London, pp 123–137.
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