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Journal of Food Science|May 25, 2010
Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interferenceJ B Webster, S E Duncan, J E Marcy, et al.
Journal of Food Science|May 25, 2010
Optimization of the enzymatic hydrolysis of mussel meatVanessa M Silva, Kil J Park, Míriam D Hubinger
Journal of Food Science|May 25, 2010
Comparison of 3 spectrophotometric methods for carotenoid determination in frequently consumed fruits and vegetablesEric Biehler, Frédéric Mayer, Lucien Hoffmann, et al.
Journal of Food Science|May 25, 2010
Phenolic composition and antioxidant activities of 11 celery cultivarsYang Yao, Wei Sang, Mengjie Zhou, et al.
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