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Statistics for Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching

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Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching 152

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IJFS346 portuguese cabage.pdf(legacy) 134
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