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Journal of Food Science|May 25, 2010
Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.)Aharon Segev, Hana Badani, Yoram Kapulnik, et al.
Journal of Food Science|May 25, 2010
Gel strength and sensory attributes of fig (Ficus carica) jams and preserves as influenced by ripenessBranka Levaj, Nedjeljka Bunić, Verica Dragović-Uzelac, et al.
Journal of Food Science|May 25, 2010
Fermentation of cucumbers brined with calcium chloride instead of sodium chlorideRoger F McFeeters, Ilenys Pérez-Díaz
Journal of Food Science|May 25, 2010
Physical properties and oxidation rates of unrefined menhaden oil (Brevoortia patronus)Huaixia Yin, Subramaniam Sathivel
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