Combined Effect of Bioactive Compounds and Storage Temperature on Sensory Quality and Safety of Minimally Processed Celery, Leek and Butternut Squash

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4565|35|4|560-574

ISSN： 0149-6085

Source： JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol.35, Iss.4, 2015-11, pp. : 560-574

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