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Use of UV-C Treatments to Maintain Quality and Extend the Shelf Life of Green Fresh-cut Bell Pepper (Capsicum annuum L.)
Luis M. Rodoni, Analía Concellón, Alicia R. Chaves, Ariel R. VicenteVolume:
77
Année:
2012
Langue:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2012.02746.x
Fichier:
PDF, 736 KB
english, 2012