Effects of pectolytic enzymes on selected phenolic compounds in strawberry and raspberry juices

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Elsevier

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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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A new process for the combined recovery of pectin and phenolic compounds from apple pomace

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Evaluation of R-indices for preference testing of apple juices

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