The practicality of using ozone with fruit and vegetables.

about

Maintaining postharvest quality of cold stored 'Hass' avocados by altering the fatty acids content and composition with the use of natural volatile compounds - methyl jasmonate and methyl salicylate.

P2860

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The practicality of using ozone with fruit and vegetables.

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2016 nî lūn-bûn

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2016年の論文

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2016年論文

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2016年論文

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2016年論文

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2016年論文

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2016年論文

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2016年论文

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2016年论文

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2016年论文

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The practicality of using ozone with fruit and vegetables.

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The practicality of using ozone with fruit and vegetables.

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The practicality of using ozone with fruit and vegetables.

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The practicality of using ozone with fruit and vegetables

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P2093

Deborah Rees

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P2860

Occurrence, genotoxicity, and carcinogenicity of regulated and emerging disinfection by-products in drinking water: a review and roadmap for research

Berry antioxidants: small fruits providing large benefits

Molecular basis for structural diversity in the core regions of the lipopolysaccharides of Escherichia coli and Salmonella enterica.

Ozonation of drinking water: part II. Disinfection and by-product formation in presence of bromide, iodide or chlorine.

Mutagenicity of bromate: implications for cancer risk assessment.

Fresh-cut product sanitation and wash water disinfection: problems and solutions.

Application of ozone for the postharvest treatment of fruits and vegetables.

The use of ozone to extend the shelf-life and maintain quality of fresh produce.

Fruit cuticle lipid composition and water loss in a diverse collection of pepper (Capsicum).

Cellular and molecular mechanisms of bromate-induced cytotoxicity in human and rat kidney cells.

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4637-4643

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scholarly article

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10.1002/JSFA.7763

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English

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Marcin Glowacz

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2016-05-12T00:00:00Z

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27097728

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The practicality of using ozone with fruit and vegetables.

about

P2860

P2860

The practicality of using ozone with fruit and vegetables.

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