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Effects of High Pressure Processing on Organic Acids and VC in Blackberry Juice and Their Synergistic Antioxidant Capacities
Bai Jie, Ma Yong-kun, Zhang Long, Yan Rui, Ma Shan-li, Wei Ben-xi
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (05) : 221-225.
Effects of High Pressure Processing on Organic Acids and VC in Blackberry Juice and Their Synergistic Antioxidant Capacities
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