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EFFECT OF COATINGS AND PROLONGED STORAGE-CONDITIONS ON FRESH ORANGE FLAVOR VOLATILES, DEGREES BRIX, AND ASCORBIC-ACID LEVELS (VOL 43, PG 1321, 1995)
Authors: BALDWIN EA NISPEROSCARRIEDO M SHAW PE BURNS JK
Citation: Ea. Baldwin et al., EFFECT OF COATINGS AND PROLONGED STORAGE-CONDITIONS ON FRESH ORANGE FLAVOR VOLATILES, DEGREES BRIX, AND ASCORBIC-ACID LEVELS (VOL 43, PG 1321, 1995), Journal of agricultural and food chemistry, 43(8), 1995, pp. 2316-2316
EFFECT OF COATINGS AND PROLONGED STORAGE-CONDITIONS ON FRESH ORANGE FLAVOR VOLATILES, DEGREES BRIX, AND ASCORBIC-ACID LEVELS
Authors: BALDWIN EA NISPEROSCARRIEDO M SHAW PE BURNS JK
Citation: Ea. Baldwin et al., EFFECT OF COATINGS AND PROLONGED STORAGE-CONDITIONS ON FRESH ORANGE FLAVOR VOLATILES, DEGREES BRIX, AND ASCORBIC-ACID LEVELS, Journal of agricultural and food chemistry, 43(5), 1995, pp. 1321-1331
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