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HARVARD Citation
Kamiloglu, S. et al. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food chemistry. pp. 74-82. [Online].
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Kamiloglu, S. et al. (2015). Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades. Food chemistry. pp. 74-82. [Online].