Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice

Gama‚ J.J.T.; de Sylos‚ C.M.

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Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice

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Author(s):	Gama‚ J.J.T. ; de Sylos‚ C.M. Total Authors: 2
Document type:	Journal article
Source:	Food Chemistry; v. 100, n. 4, p. 1686-1690, 2007.

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