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Incorporation of ascorbic acid and L-cysteine in sodium carboxymethyl cellulose coating delays color deterioration and extends the shelf-life of fresh-cut asparagus lettuce (Lactuca sativa var. angustata)

Food ChemistryAscorbic AcidBiomanufacturingAgricultural EconomicsFood PreservationFresh-cut Asparagus LettucePost-harvest PhysiologyFood QualityFood TechnologyFood SafetyHealth Sciences