Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds
Version of Record online: 14 MAR 2007
Copyright © 2007 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 87, Issue 6, pages 930–944, 30 April 2007
How to Cite
Rickman, J. C., Barrett, D. M. and Bruhn, C. M. (2007), Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J. Sci. Food Agric., 87: 930–944. doi: 10.1002/jsfa.2825
- Issue online: 27 MAR 2007
- Version of Record online: 14 MAR 2007
- Manuscript Accepted: 1 DEC 2006
- Manuscript Revised: 19 OCT 2006
- Manuscript Received: 21 APR 2006
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