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Gaucher's disease;thirty-two years experience at Siriraj Hospital
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Effects of Orange Juice Fortification with Thiols on p -Vinylguaiacol Formation, Ascorbic-Acid Degradation, Browning, and Acceptance during Pasteurization and Storage under Moderate Conditions


Effects of Orange Juice Fortification with Thiols on p -Vinylguaiacol Formation, Ascorbic-Acid Degradation, Browning, and Acceptance during Pasteurization and Storage under Moderate Conditions



Journal of Agricultural and Food Chemistry 45(5): 1861-1867



ISSN/ISBN: 0021-8561

DOI: 10.1021/jf9608884


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(PDF emailed within 0-6 h: $19.90)

Accession: 067194455

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Related references

Effects of orange juice fortification with thiols on p-vinylguaiacol formation, ascorbic-acid degradation, browning, and acceptance during pasteurization and storage under moderate conditions. Journal of Agricultural and Food Chemistry 45(5): 1861-1867, 1997

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