Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage

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Title
Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
Authors
Keywords
Capsicum annuum L., Microbial growth, Texture, Color, Storage
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 1, Pages 109-114
Publisher
Elsevier BV
Online
2014-09-07
DOI
10.1016/j.lwt.2014.08.023

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