The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid
- 1 September 1969
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 4 (3), 255-267
- https://doi.org/10.1111/j.1365-2621.1969.tb01521.x
Abstract
No abstract availableKeywords
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