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Volumn 142, Issue , 2014, Pages 19-26

Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage

Author keywords

Ascorbic acid content; Firmness; Physico chemical; Sensory attributes; Carotene content

Indexed keywords

AGENTS; ANTIOXIDANTS; FOOD PRESERVATION; FOOD STORAGE; FRUITS; ORGANIC ACIDS; OZONE;

EID: 84880897574     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.039     Document Type: Article
Times cited : (157)

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