Original article: The effect of freezing at −18 °C and −70 °C with and without ascorbic acid on the stability of antioxidant in extracts of apple and orange fruits

✍ Scribed by Renata Madureira Polinati; Ana Luísa Kremer Faller; Eliane Fialho

• Book ID: 108827421
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 748 KB
• Volume: 45
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2010.02333.x