A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing
| Autor: | Price, K.R *, Prosser, T, Richetin, A.M.F, Rhodes, M.J.C |
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| Zdroj: | In Food Chemistry 1999 66(4):489-494 |
| Databáze: | ScienceDirect |
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