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Effects of blackcurrant and apple mash blending on the phenolics contents, antioxidant capacity, and colour of juices
blackcurrant apple juice phenolic compounds l-ascorbic acid
2014/3/7
The objective of this research was to evaluate the effect of blackcurrant mash blended with apple pulp during juice production and storage on its phenolic composition, antioxidant activity, L-ascorbic...