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HARVARD Citation
Yao, Y. et al. (2021). Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology. Food chemistry. p. . [Online].
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Yao, Y. et al. (2021). Radio frequency energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology. Food chemistry. p. . [Online].