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Journal: Nutrients, 2017
Volume: 9
Number: 1082
Article:
Processing ‘Ataulfo’ Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic Compounds
Authors:
by
Ana Elena Quirós-Sauceda, C.-Y. Oliver Chen, Jeffrey B. Blumberg, Humberto Astiazaran-Garcia, Abraham Wall-Medrano and Gustavo A. González-Aguilar
Link:
https://www.mdpi.com/2072-6643/9/10/1082
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