Open AccessEVALUATION OF ASCORBIC ACID CONTENT AND TOTAL ANTIOXIDANT STATUS OF FRESH-SQUEEZED ORANGE JUICES
Author(s) -
Şahin Tö
Publication year - 2020
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2020.12.2.2
Subject(s) - ascorbic acid , food science , orange (colour) , orange juice , antioxidant , chemistry , biochemistry
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