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Naim, M., et al. (1997) Effects of Orange Juice Fortification with Thiols on p-Vinylguaiacol Formation, Ascorbic-Acid Degradation, Browning, and Acceptance during Pasteurization and Storage under Moderate Conditions. Journal of Agricultural and Food Chemistry, 45, 1861-1867.
http://dx.doi.org/10.1021/jf9608884

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