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Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

Crossref DOI link: https://doi.org/10.1007/s00217-014-2319-4

Published Online: 2014-09-12

Published Print: 2015-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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