Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments

Published 2011 View Full Article

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Title
Viscoelasticity, texture and ultrastructure of cut apple as affected by sequential anti-browning and ultraviolet-C light treatments
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 107, Issue 2, Pages 214-225
Publisher
Elsevier BV
Online
2011-07-01
DOI
10.1016/j.jfoodeng.2011.05.046

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