Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage
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Non-enzymatic browning in citrus juice: chemical markers, their
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Influence of pH and Composition on Nonenzymatic Browning of Shelf
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Effect of time on the vitamin C content of orange juices stored at
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Orange juice quality and categories
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Orange Juice Processing and Quality
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