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    Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

    Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility oleh Sena Bakir, Gamze Toydemir, Dilek Boyacioglu, Jules Beekwilder, Esra Capanoglu

    Diterbitkan 2016-09-01
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