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Quality evaluation of table grapes during storage by using 1H NMR, LC-HRMS, MS-eNose and multivariate statistical analysis.
Food Chem. 2020 Jun 15;315:126247. doi: 10.1016/j.foodchem.2020.126247. Epub 2020 Jan 21.
Food Chem. 2020.
PMID: 32006866
Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage.
Pace B, Capotorto I, Palumbo M, Pelosi S, Cefola M.
Pace B, et al. Among authors: capotorto i.
Foods. 2020 Jul 24;9(8):988. doi: 10.3390/foods9080988.
Foods. 2020.
PMID: 32722076
Free PMC article.
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