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Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

Crossref DOI link: https://doi.org/10.1007/s13197-016-2454-y

Published Online: 2016-12-23

Published Print: 2017-01

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

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