Peroxidase activity and sensory quality of ready to cook mixed vegetables for soup: combined effect of biopreservatives and refrigerated storage

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Bibliographic Details
Main Author:	María Victoria ALVAREZ
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015
Subjects:	Agrociencias shelf life antioxidants quality changes bioactive compounds Ready to use vegetables
Online Access:	Acceder al recurso
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