Influence of packaging and storage time on aroma compounds of minimally processed lettuce
Research output: Contribution to conference › Poster › Research
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- Influence of packaging and storage time on aroma compounds of minimally processed lettuce
Submitted manuscript, 1.15 MB, PDF document
| Original language | English |
|---|---|
| Publication date | 2010 |
| Number of pages | 1 |
| Publication status | Published - 2010 |
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ID: 40717252