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Journal: Appl. Sci., 2023
Volume: 13
Number: 12999
Article:
Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)
Authors:
by
Stanisław Kalisz, Natalia Polak, Grażyna Cacak-Pietrzak, Andrzej Cendrowski and Bartosz Kruszewski
Link:
https://www.mdpi.com/2076-3417/13/24/12999
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