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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

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