ASCORBIC AND ISOASCORBIC ACIDS AS ANTIOXIDANTS FOR FROZEN FREESTONE PEACHES

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作者：

REYES, P

LUH, BS

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来源：

FOOD TECHNOLOGY | 1962年 / 16卷 / 03期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：116 / +

页数：1

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