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Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid

Crossref DOI link: https://doi.org/10.1007/s13580-016-0032-x

Published Online: 2016-07-21

Published Print: 2016-06

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

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