Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots
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ID: 80111
2020
| Reference Key |
viacava2020sequentialfood
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|---|---|
| Authors | Viacava, F. |
| Journal | Food chemistry |
| Year | 2020 |
| DOI | 10.1016/j.foodchem.2019.125551 |
| URL | |
| Keywords | Keywords not found |
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