Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades

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作者：

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak,Istanbul ^{[1
]}

34469, Turkey

不详 ^{[2
]}

B-9000, Belgium

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来源：

Food Chem. | / 74-82期

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Compendex;

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摘要：

Organic acids - Spectrophotometry - Food storage

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