Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products

标题
Effect of UV-B light and different cutting styles on antioxidant enhancement of commercial fresh-cut carrot products
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 134, Issue 4, Pages 1862-1869
出版商
Elsevier BV
发表日期
2012-03-30
DOI
10.1016/j.foodchem.2012.03.097

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