Publication | Closed Access
Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Content and Texture in Green Peas
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1996
Year
Food ChemistryAgricultural ChemistryHigh Pressure TreatmentsEngineeringBotanyBiochemical EngineeringGreen PeasPost-harvest PhysiologyAscorbic Acid ContentPlant PhysiologyPlant Metabolism
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