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The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut “Red Delicious” apples

✍ Scribed by Zambrano-Zaragoza, M.L.; Mercado-Silva, E.; Del Real L., A.; Gutiérrez-Cortez, E.; Cornejo-Villegas, M.A.; Quintanar-Guerrero, D.


Book ID
121415987
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
839 KB
Volume
22
Category
Article
ISSN
1466-8564

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