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Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric

A Zhou1, R F McFeeters, H P Fleming

  • 1Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624, USA.

Journal of Agricultural and Food Chemistry
|October 29, 2000
PubMed

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