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Food Research International, Vol. 36, Iss. 5, 2003-01 ,pp. : 439-445

Elsevier

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Changes in headspace volatile attributes of apple cider resulting from thermal processing and storage

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Reduction of patulin in apple juice samples - influence of initial processing

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Effect of processing on post-bottling haze formation in apple juice

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Thermal processing, storage conditions, and the composition and physical properties of orange juice

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