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Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid

Crossref DOI link: https://doi.org/10.1007/s10068-016-0023-9

Published Online: 2016-02-29

Published Print: 2016-02

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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