Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice. [electronic resource]

By: Contributor(s): Producer: 20170428ISSN:
  • 1420-3049
Subject(s): Online resources: In: Molecules (Basel, Switzerland) vol. 21
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Publication Type: Journal Article

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