Cite
HARVARD Citation
Tavares, I. et al. (2020). Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food research international. p. . [Online].
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Tavares, I. et al. (2020). Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying. Food research international. p. . [Online].