Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids

Title
Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 6, Pages 1447-1455
Publisher
American Chemical Society (ACS)
Online
2012-01-17
DOI
10.1021/jf2043949

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