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The effect of different technologies in Pomegranate jam pre..:
Velotto, Salvatore
;
Palmeri, Rosa
;
Alfeo, Vincenzo
...
Food Bioscience. 53 (2023) - p. 102525 , 2023
Link:
https://doi.org/10.1016/j.fbio.2023.102525
RT Journal T1
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2023.102525&Exemplar=1&LAN=DE A1 Velotto, Salvatore A1 Palmeri, Rosa A1 Alfeo, Vincenzo A1 Gugino, Ignazio M. A1 Fallico, Biagio A1 Spagna, Giovanni A1 Todaro, Aldo PB Elsevier BV YR 2023 SN 2212-4292 JF Food Bioscience VO 53 SP 102525 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2023.102525 DO https://doi.org/10.1016/j.fbio.2023.102525 SF ELIB - SuUB Bremen
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