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Information Journal Paper

Title

Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice

Author(s)

  | Issue Writer Certificate 

Pages

  425-432

Keywords

Not Registered.

Abstract

Cites

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  • Cite

    APA: Copy

    . (2019). Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice. FOOD CHEMISTRY, 271(15), 425-432. SID. https://sid.ir/paper/739705/en

    Vancouver: Copy

    . Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice. FOOD CHEMISTRY[Internet]. 2019;271(15):425-432. Available from: https://sid.ir/paper/739705/en

    IEEE: Copy

    , “Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice,” FOOD CHEMISTRY, vol. 271, no. 15, pp. 425–432, 2019, [Online]. Available: https://sid.ir/paper/739705/en

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