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https://doi.org/10.1111/1750-3841.14218
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Cite Journal: Journal of Food Science |  Publication Date: Jul 30, 2018 |
 Citations: 7 |
Vitamins A, B1, B9, C, and E were retained at 70% to 95% levels for three years at 21 °C in carefully formulated, fortified low water activity products. Product compression and vacuum packaging slightly helped to further preserve vitamins. The sensory quality of these products was retained throughout storage.
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