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UTILIZATION OF ACEROLA FRUIT AS A SOURCE OF POWERFUL ANTIOXIDANT FOR ENRICHMENT OF SOME PROCESSED FOODS [

2010

AGROVOC Keywords

Bibliographic information
Arab Universities Journal of Agricultural Sciences
Volume 18 Issue 1 Pagination 155 - 163 ISSN 1110-2675 | 2636-3585
Publisher
The Union of Arab Universities
Other Subjects
Ripening stages; Jam; Phy-tochemical compounds
Language
Arabic

2024-12-11
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