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Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads

Crossref DOI link: https://doi.org/10.1007/s11947-015-1661-2

Published Online: 2015-12-19

Published Print: 2016-04

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

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