Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment

Published 2020 View Full Article

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Title
Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment
Authors
Keywords
Fresh-cut fruit, Antimicrobial effect, Volatile characteristic odor
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 110036
Publisher
Elsevier BV
Online
2020-08-13
DOI
10.1016/j.lwt.2020.110036

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