Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity

标题
Freezing protocol effect on quality properties of fruit tissue according to the fruit, the variety and the stage of maturity
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 9, Pages 1441-1449
出版商
Elsevier BV
发表日期
2010-04-22
DOI
10.1016/j.lwt.2010.04.004

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