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A study of socio-economic status of guava orchardists in Saharanpur district (Uttar Pradesh), India

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The fruits are also a good source of vitamin A, Calcium, phosphorus and iron. Several volatile compounds including hydrocarbons, alcohols and carbonyls have been reported to be responsible for the characteristic flavour of guava. The decrease in astringency with the advancement of maturity is ascribed to polymerization of leucoanthocyanins. |

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