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Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres
Mikael Agerlin Petersen, Henny BerendsVolume:
197
Language:
english
Pages:
4
DOI:
10.1007/bf01192854
Date:
December, 1993
File:
PDF, 425 KB
english, 1993