Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

1. Salazar-Orbea, G.L.
2. García-Villalba, R.
3. Bernal, M.J.
4. Hernández, A.
5. Tomás-Barberán, F.A.
6. Sánchez-Siles, L.M.

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DOI: 10.1016/J.FOODCHEM.2022.134099 GOOGLE SCHOLAR lock_openOpen access editor

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