Corrigendum to “Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice” [Food Chem 141 (2013) 1637–1644]

✍ Scribed by Ma, Tingting; Tian, Chengrui; Luo, Jiyang; Zhou, Rui; Sun, Xiangyu; Ma, Jinjin

• Book ID: 123196417
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 388 KB
• Volume: 159
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.03.036