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Journal: Foods, 2020
Volume: 9
Number: 988

Article: Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage
Authors: by Bernardo Pace, Imperatrice Capotorto, Michela Palumbo, Sergio Pelosi and Maria Cefola
Link: https://www.mdpi.com/2304-8158/9/8/988

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