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Effect of Infrared Blanching on Enzyme Activity and Retention of β-Carotene and Vitamin C in Dried Mango
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
2015 (English)In: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 80, no 6, p. E1235-E1242Article in journal (Refereed)
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2015. Vol. 80, no 6, p. E1235-E1242
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Natural Sciences
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URN: urn:nbn:se:ri:diva-6824Local ID: 23619OAI: oai:DiVA.org:ri-6824DiVA, id: diva2:964664
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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