Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace

Published 2010 View Full Article

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Title
Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 123, Issue 2, Pages 423-429
Publisher
Elsevier BV
Online
2010-05-03
DOI
10.1016/j.foodchem.2010.04.060

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