Relationship between color and antioxidant capacity of fruits and vegetables
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference42 articles.
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3. Antioxidants bound to an insoluble food matrix: their analysis, regeneration behavior, and physiological importance;Cömert;Compr. Rev. Food Sci. Food Saf.,2017
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