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Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

✍ Scribed by Ankit Patras; Nigel Brunton; Sara Da Pieve; Francis Butler; Gerard Downey

Book ID: 116541077
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 466 KB
Volume: 10
Category: Article
ISSN: 1466-8564
DOI: 10.1016/j.ifset.2008.09.008

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