https://nova.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 From apple to juice-the fate of polyphenolic compounds https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:20089 Sat 24 Mar 2018 08:00:09 AEDT ]]> Total phenolic content and antioxidant activity of apple pomace aqueous extract: Effect of time, temperature and water to pomace ratio https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:18779 Sat 24 Mar 2018 07:51:09 AEDT ]]> Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:26998 Sat 24 Mar 2018 07:25:49 AEDT ]]> Use of the nitric oxide-donor compound, diethylenetriamine-nitric oxide (DETANO), as an inhibitor of browning in apple slices https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:4472 Sat 24 Mar 2018 07:19:20 AEDT ]]> Use of arginine to inhibit browning on fresh cut apple and lettuce https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:24106 Sat 24 Mar 2018 07:11:46 AEDT ]]>