Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids

标题
Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 6, Pages 1447-1455
出版商
American Chemical Society (ACS)
发表日期
2012-01-17
DOI
10.1021/jf2043949

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