Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing

Author： Barrett Diane  

Publisher： Taylor & Francis Ltd

ISSN： 1040-8398

Source： Critical Reviews in Food Science and Nutrition, Vol.50, Iss.5, 2010-05, pp. : 369-389

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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