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Protection of ascorbic acid from copper(II)-catalyzed oxidative degradation in the presence of flavonoids: quercetin, catechin and morin

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Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid

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The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink

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Ascorbic acid content of commercial fruit juices and its rate of loss upon storage

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