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Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
Arzu Altunkaya, Vural GökmenVolume:
107
Year:
2008
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2007.09.046
File:
PDF, 308 KB
english, 2008