Puschmann, Rolf, Universidade Federal de Viçosa, Brazil
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Vol 36, No 2 (2018) - Artigos
ANTIBROWNING EFFECT OF THE COMBINATION OF ASCORBIC, CITRIC AND TARTARIC ACIDS ON QUALITY OF MINIMALLY PROCESSED YACON (Smallanthus sonchifolius)
Abstract PDF PDF
Boletim Centro de Pesquisa de Processamento de Alimentos. ISSN:19839774
