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Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid

✍ Scribed by M.A. Rojas-Graü; R. Soliva-Fortuny; O. Martín-Belloso

Book ID
111405568
Publisher
Institute of Food Technologists
Year
2008
Tongue
English
Weight
345 KB
Volume
73
Category
Article
ISSN
0022-1147

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