Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties için istatistikler
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| Thermosonication processing of quince (Cydonia Oblonga) juice: Effects on total phenolics, ascorbic acid, antioxidant capacity, color and sensory properties | 0 |
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| 1981-1829-cagro-43-e019919.pdf | 5 |
