Shelf-life study of ready-to-cook slices of globe artichoke 'Spinoso sardo': effects of anti-browning solutions and edible coating enriched with Foeniculum vulgare essential oil
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| Description | scientific article published on 09 June 2019 |
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author: Cristina Restuccia Sara Lombardo Valeria Rizzo Gaetano Pandino |
| Publication date | June 9, 2019 |
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