Influence of Canning and Storage on Physicochemical Properties, Antioxidant Properties, and Bioactive Compounds of Apricot (Prunus armeniaca L.) Wholes, Halves, and Pulp | Zendy

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Influence of Canning and Storage on Physicochemical Properties, Antioxidant Properties, and Bioactive Compounds of Apricot (Prunus armeniaca L.) Wholes, Halves, and Pulp

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