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Redox properties’ changing in canned products as an effect of citric and ascorbic acids’ addition
Redox properties’ changing in canned products as an effect of citric and ascorbic acids’ addition
2020
V. V. Kondratenko
L. K. Patsuk
T. V. Fedosenko
M. A. Tsaryova
E. A. Medvedeva
Keywords:
Redox
Inorganic chemistry
Chemistry
Correction
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