Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup

Overview of attention for article published in International Journal of Food Science & Technology, February 2020

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Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup https://t.co/GIL9q1UsqK

25 Jan 2020

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