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Journal: Biomolecules, 2019
Volume: 9
Number: 744

Article: The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties
Authors: by Anna Grobelna, Stanisław Kalisz and Marek Kieliszek
Link: https://www.mdpi.com/2218-273X/9/11/744

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