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Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis

Food ChemistryNutritionAscorbic AcidEnzymatic BrowningFood PreservationMicrobiologyRipeningPublic HealthPost-harvest PhysiologyPharmacologyCitric AcidFood SafetyHealth Sciences