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Light-blocking and Antioxidant Effects of Carbon Quantum Dots Derived From Quinoa Roots for Preventing Browning Reactions in Orange and Grape Juice

Crossref DOI link: https://doi.org/10.1007/s11947-026-04240-1

Published Online: 2026-02-02

Published Print: 2026-03

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

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