Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

标题
Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 264, Issue -, Pages 393-400
出版商
Elsevier BV
发表日期
2018-05-05
DOI
10.1016/j.foodchem.2018.05.028

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