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The effect of pre-process handling conditions on the ascorbic acid content of green leafy vegetables

✍ Scribed by O.O.P. Faboya

Publisher: Elsevier Science
Year: 1990
Tongue: English
Weight: 288 KB
Volume: 38
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(90)90187-9

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