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Comparison of high-performance liquid chromatography and spectrofluorimetry for vitamin C analysis of green beans (Phaseolus vulgaris L.)
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2000
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Food ChemistryAgricultural ChemistryNutrient BioavailabilityFood AnalysisBioanalysisAnalytical ChemistryLiquid ChromatographyVitamin C AnalysisChromatographic AnalysisMedicineChromatographyHigh-performance Liquid ChromatographyGreen Beans
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