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Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids

Carla M Stinco1, Rocío Fernández-Vázquez, Ma L Escudero-Gilete

  • 1Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Sevilla, Spain.

Journal of Agricultural and Food Chemistry
|January 19, 2012
PubMed

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