Stability of calcium bioaccessibility and sensory parameters during the storage of fortified juicesnote

  1. Ros Berruezo, Gaspar Francisco
  2. Martínez, C.
  3. Vidal, M. L.
  4. Haro Vicente, J.F.
Journal:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Year of publication: 2006

Volume: 12

Issue: 4

Pages: 281-285

Type: Article

DOI: 10.1177/1082013206067871 DIALNET GOOGLE SCHOLAR

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