The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid
- 1 September 1968
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 3 (3), 277-284
- https://doi.org/10.1111/j.1365-2621.1968.tb01465.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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