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Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice — Tingting Ma (2013) | RDL Network
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Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
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Xiangyu Sun
Northwest A&F University
Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
Article
2013
en
Authors
+3 more
TM
Tingting Ma
Northwest A&F University
TC
Tian Cheng-rui
JL
Jiyang Luo
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