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A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing
Authors: Price, KR Prosser, T Richetin, AMF Rhodes, MJC
Citation: Kr. Price et al., A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing, FOOD CHEM, 66(4), 1999, pp. 489-494
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