Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots

Overview of attention for article published in Food Chemistry, April 2019

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See the latest publication from Otago Biochemistry: Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots. https://t.co/jVeD3P2TDu Related Articles Effect of pulsed electric fiel…

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