Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings
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2020
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| Reference Key |
feumba2020effectfood
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|---|---|
| Authors | Feumba, Dibanda R. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2019.125308 |
| URL | |
| Keywords | Keywords not found |
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