Getting the Most Out of Your Glass of Orange Juice

Does the mass production process that transforms oranges into cartons on your grocery shelf squeeze out its nutritional value?

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Change of phytochemicals and bioactive substances in Lactobacillus fermented Citrus juice during the fermentation process Results showed fermentation maintained a higher vitamin C, antioxidant activity, enhanced the contents of total phenolic, total flavonoid and amino acids in Citrus juice.
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