Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity

Published 2014 View Full Article

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Title
Effects of the strawberry (Fragaria ananassa) purée elaboration process on non-anthocyanin phenolic composition and antioxidant activity
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 164, Issue -, Pages 104-112
Publisher
Elsevier BV
Online
2014-05-14
DOI
10.1016/j.foodchem.2014.04.116

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