The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

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Title
The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple
Authors
Keywords
Grinding, Vacuum, Antioxidant activity, Browning, Apple
Journal
FOOD CHEMISTRY
Volume 216, Issue -, Pages 234-242
Publisher
Elsevier BV
Online
2016-08-15
DOI
10.1016/j.foodchem.2016.08.025

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