Quality Preservation of Sweet Cherry Cv. 'Staccato' by Using Glycine-Betaine or Ascophyllum Nodosum

AuthID
 P-00S-5EV
7
Author(s)
Sequeira, A
·
Document Type
Article
Year published
2020
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 322
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Publication Identifiers
Wos: WOS:000533606100008
Source Identifiers
ISSN: 0308-8146
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