3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
by extraction method, however results demonstrate that fruit
and/or vegetable should be used as whole product. The one
fraction consummation (for exemple fruit juice only) reduces
conciderable antioxidant yields contained in pulp as well as
in peel of fruit and/or vegetable sources.
REFEREnCES
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