Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life
Published 2012 View Full Article
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Title
Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 92, Issue 11, Pages 2250-2259
Publisher
Wiley
Online
2012-02-24
DOI
10.1002/jsfa.5612
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