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Quality changes in fresh-cut Fuji apple as affected by ripeness stage, antibrowning agents, and storage atmosphere

M A Rojas-Graü1, R Grasa-Guillem, O Martín-Belloso

  • 1Dept. of Food Technology, UTPV-CeRTA, Univ. of Lleida, Rovira Roure 191, 25198 Lleida, Spain.

Journal of Food Science
|November 13, 2007
PubMed

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