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EFFECT OF COOKING ON THE CONTENT OF CAROTENOIDS AND TOCOPHEROLS IN SWEET CORN
EFFECT OF COOKING ON THE CONTENT OF CAROTENOIDS AND TOCOPHEROLS IN SWEET CORN
2021
S. M. Drinic
Jelena Vukadinovic
Jelena Srdic
Marija Milašinović-Šeremešić
Violeta Andjelkovic
Keywords:
Carotenoid
Chemistry
Food science
Correction
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