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The effect of apple leaves addition on viscosity, turbidity, stability of turbidity, the composition of phenolics, antioxidant activity and color properties were studied to evaluate the potential application of leaves addition on cloudy apple beverages production. Beverages were obtained from ‘Šampion’ apples cultivar, after addition of 0.5%, 1% and 5%, respectively, of leaves.The viscosity of enriched...
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