Stability of Ascorbic Acid and Anthocyanins of Jambolan ( Syzygium Cumini ) and Camu‐Camu ( Myrciaria Dubia ) Juice Blend During Pasteurization and Storage at Room Temperature

AuthID
 P-015-Y2Y
3
Author(s)
Campos, APR
·
Pena, RdS
Document Type
Article
Year published
2022
Published
in Journal of Food Processing and Preservation, ISSN: 0145-8892
Volume: 46, Issue: 5
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ISSN: 0145-8892
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