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Pink pepper phenolic compounds incorporation in...

Pink pepper phenolic compounds incorporation in starch/protein blends and its potential to inhibit apple browning

Romani, Viviane Patrícia, Hernández, Carlos Prentice, Martins, Vilásia Guimarães
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Volume:
15
Language:
english
Journal:
Food Packaging and Shelf Life
DOI:
10.1016/j.fpsl.2018.01.003
Date:
March, 2018
File:
PDF, 1.25 MB
english, 2018
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