Showing Publication (CARO 2004_01)

Caro A.d., Piga A., Vacca V., Agabbio M. (2004) Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry 84:99-105

Abbreviation: CARO 2004_01

Created on 2015-04-13 at 05:45PM EDT

Updated on 2015-04-13 at 05:45PM EDT