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Improvement of phytochemicals compounds content in mango jelly with the incorporation of co-products generated in the pulp processing
by
Gurak, P D
,
Spada
,
J C
,
Campos, H G
,
Marczak, L D F
Published in
International food research journal
(01.04.2018)
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Journal Article
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antioxidants
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bakeries
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byproducts
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carotenoids
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darkening
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food science
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