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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.
Foods. 2020 Jul 24;9(8):988. doi: 10.3390/foods9080988.
Foods. 2020.
PMID: 32722076
Free PMC article.
Quality evaluation of table grapes during storage by using 1H NMR, LC-HRMS, MS-eNose and multivariate statistical analysis.
Innamorato V, Longobardi F, Cervellieri S, Cefola M, Pace B, Capotorto I, Gallo V, Rizzuti A, Logrieco AF, Lippolis V.
Innamorato V, et al. Among authors: capotorto i.
Food Chem. 2020 Jun 15;315:126247. doi: 10.1016/j.foodchem.2020.126247. Epub 2020 Jan 21.
Food Chem. 2020.
PMID: 32006866
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