Browning inhibition and quality preservation of fresh-cut romaine lettuce exposed to high intensity light
- 30 April 2012
- journal article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 14, 70-76
- https://doi.org/10.1016/j.ifset.2012.02.004
Abstract
No abstract availableKeywords
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