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Improvements in the color, phytochemical, and antioxidant properties of frozen ripe mango pieces using calcium chloride dipping and chitosan coating.
J Food Sci. 2023 Aug;88(8):3239-3254. doi: 10.1111/1750-3841.16699. Epub 2023 Jul 17.
J Food Sci. 2023.
PMID: 37458283
Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn (Zea mays L. var. ceratina) kernels.
Saikaew K, Lertrat K, Meenune M, Tangwongchai R.
Saikaew K, et al.
Food Chem. 2018 Mar 15;243:328-337. doi: 10.1016/j.foodchem.2017.09.136. Epub 2017 Sep 28.
Food Chem. 2018.
PMID: 29146345
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