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Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)
Evaluation of carotenoids and furosine content in air dried carrots and parsnips pre-treated with pulsed electric field (PEF)
2019
Luciano Cinquanta
Serena Niro
Alessandra Fratianni
Maria Cristina Messia
Gianfranco Panfili
Francesco Marra
Keywords:
Electric field
Food science
Chemistry
Carotenoid
Correction
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