Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products
Mieszczakowska-Frąc, M.; Celejewska, K.; Płocharski, W. Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants 2021, 10, 54. https://doi.org/10.3390/antiox10010054
Mieszczakowska-Frąc M, Celejewska K, Płocharski W. Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products. Antioxidants. 2021; 10(1):54. https://doi.org/10.3390/antiox10010054
Chicago/Turabian StyleMieszczakowska-Frąc, Monika, Karolina Celejewska, and Witold Płocharski. 2021. "Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products" Antioxidants 10, no. 1: 54. https://doi.org/10.3390/antiox10010054


