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2003•Plant Foods for Human NutritionRequires access

Effect of processing and storage of guava into jam and juice on the ascorbic acid content

B. O. Jawaheer, Dayawatee Goburdhun, Arvind Ruggoo

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Key concepts: Ascorbic acid, Food science, Chemistry, Vitamin C, Postharvest, Vitamin, Botany, Biochemistry

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Effect of processing and storage of guava into jam and juice on the ascorbic acid content — Research Paper | ScholarLens