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Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

Food ChemistryEngineeringEnvironmental EngineeringAgricultural EconomicsEnzymatic BrowningFood PreservationFresh-cut Asparagus LettucePost-harvest PhysiologyFood QualityVegetable ProductionFood SafetyCrop QualityHealth Sciences