Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice

Published 2010 View Full Article

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Title
Effect of ozone processing on the colour, rheological properties and phenolic content of apple juice
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 721-726
Publisher
Elsevier BV
Online
2010-06-21
DOI
10.1016/j.foodchem.2010.06.050

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