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Aschoff, J.K., et al. (2015) In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]. Journal of Agricultural and Food Chemistry, 63, 578-587.
http://dx.doi.org/10.1021/jf505297t

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