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Rhubarb juice as a natural antibrowning agent
S. M. Son
,
K. D. Moon
, C. Y. Lee
School of Food Science & Biotechnology
Cornell University
Research output
:
Contribution to journal
›
Article
›
peer-review
54
Scopus citations
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Pharmacology, Toxicology and Pharmaceutical Science
Rhubarb
100%
Apple
80%
Oxalate
20%