Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
- 1 March 2004
- journal article
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 15 (3-4), 201-208
- https://doi.org/10.1016/j.tifs.2003.10.004
Abstract
No abstract availableThis publication has 51 references indexed in Scilit:
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