Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial

Title
Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 132, Issue 3, Pages 1406-1412
Publisher
Elsevier BV
Online
2011-12-11
DOI
10.1016/j.foodchem.2011.11.128

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