Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly
Author:
Affiliation:
1. Universidade de Caxias do Sul, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v55n1/v55n1a14.pdf
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