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INFLUENCE OF SUGARS AND CHLOROGENIC ACID ADDITION ON ANTHOCYANIN CONTENT, ANTIOXIDANT ACTIVITY AND COLOR OF BLACKBERRY JUICE DURING STORAGE.
- Published in:
- Journal of Food Processing & Preservation, 2012, v. 36, n. 6, p. 545, doi. 10.1111/j.1745-4549.2011.00631.x
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- Article