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Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa

Milena M Ramírez-Rodrigues1, Maria L Plaza1, Alberto Azeredo1

  • 1Food Science and Human Nutrition Dept., University of Florida, PO Box 110370, Gainesville, FL 32611, USA.

Food Chemistry
|July 10, 2014
PubMed

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