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Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries

Crossref DOI link: https://doi.org/10.1007/s11947-017-1996-y

Published Online: 2017-09-23

Published Print: 2018-01

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

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