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Phytochemical Changes during Minimal Processing of Fresh Fruits and Vegetables
Phytochemical Changes during Minimal Processing of Fresh Fruits and Vegetables
2017
Gustavo A. González-Aguilar
J.F. Ayala-Zavala
Laura A. de la Rosa
Emilio Alvarez-Parrilla
A. Thalia Bernal-Mercado
Cintia Anabela Mazzucotelli
Keywords:
Modified atmosphere
Phytochemical
Horticulture
Materials science
antioxidant capacity
fruits and vegetables
Chemistry
Bioavailability
Correction
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