Eur Food Res Technol
 2024
DOI: 10.1007/s00217-024-04619-4
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The influence of processing on selected physicochemical properties, antioxidant activity and sensory quality of Japanese quince (Chaenomeles japonica) fruit preserves

Natalia Marat,
Agnieszka Narwojsz,
Magdalena Polak-Śliwińska
et al.
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