Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades

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作者：
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak,Istanbul [1 ]
34469, Turkey
不详 [2 ]
B-9000, Belgium
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来源：
Food Chem. | / 74-82期
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摘要：
Organic acids - Spectrophotometry - Food storage
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