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PDF) The Impact of N2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers
The Impact of N2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers
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Foods | Free Full-Text | The Impact of N2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers | HTML
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Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain - Green Chemistry (RSC Publishing) DOI:10.1039/C6GC01389A
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The Impact of N2-Assisted High-Pressure Processing on the Microorganisms and Quality Indices of Fresh-Cut Bell Peppers
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