Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds

Title
Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 581-588
Publisher
Elsevier BV
Online
2017-09-19
DOI
10.1016/j.lwt.2017.09.025

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