Cite
HARVARD Citation
Alongi, M. et al. (2019). Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization. Food & function. 10 (11), pp. 7366-7377. [Online].
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Alongi, M. et al. (2019). Phenolic content and potential bioactivity of apple juice as affected by thermal and ultrasound pasteurization. Food & function. 10 (11), pp. 7366-7377. [Online].