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In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].

Journal of Agricultural and Food Chemistry, 2015
J. Aschoff   +5 more
semanticscholar   +1 more source

ORANGES

The Massachusetts Review, 2017
openaire   +2 more sources

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