Changes in oxygen radical absorbance capacity during storage of heat-treated fresh-cut broccoli, kale and peppers

Integrated View of Fruit and Vegetable Quality

Volumn , Issue , 2018, Pages 165-175

  Wang, C Y ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

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[No Author keywords available]

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EID: 84865763816     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/9781351073769     Document Type: Chapter

References (16)

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