Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
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Title
Application of non-thermal technologies as a stress factor to increase the content of health-promoting compounds of minimally processed fruits and vegetables
Authors
Keywords
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Journal
Current Opinion in Food Science
Volume 42, Issue -, Pages 224-236
Publisher
Elsevier BV
Online
2021-07-10
DOI
10.1016/j.cofs.2021.06.008
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