Influence of processing on the levels of amines and proline and on the physico-chemical characteristics of concentrated orange juice

Published 2008 View Full Article

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Title
Influence of processing on the levels of amines and proline and on the physico-chemical characteristics of concentrated orange juice
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 119, Issue 1, Pages 7-11
Publisher
Elsevier BV
Online
2008-12-31
DOI
10.1016/j.foodchem.2008.12.069

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