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2011•Innovative Food Science & Emerging TechnologiesOpen access

Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage

Marta Igual, Eva García‐Martínez, María del Mar Camacho, Nuria Martínez‐Navarrete

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Key concepts: Pasteurization, Food science, Naringin, Chemistry, Grapefruit juice, Flavonoid, Naringenin, Quercetin

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