Cite
HARVARD Citation
Aguiló-Aguayo, I. et al. (2017). Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices. Innovative food science & emerging technologies. pp. 49-55. [Online].
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Aguiló-Aguayo, I. et al. (2017). Impact of pulsed light on colour, carotenoid, polyacetylene and sugar content of carrot slices. Innovative food science & emerging technologies. pp. 49-55. [Online].