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Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

机译：在不同包装中最小加工的“香槟”橙子（柑橘类葡萄干×柑橘类）的物理化学和微生物学特征

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Juliana da Silva Agostini; Silvana de Paula Quintão Scalon; Kesia Esther da Silva; Fernando Freitas de Lima; Ana Paula Esteves Gomes; Michelle Mesquita Leite;
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年度 2013
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1. Características físico-químicas e microbiológicas de laranjas 'Champagne' (Citrus reticulata x Citrus sinensis) minimamente processadas em diferentes embala [J] . Agostini Juliana da Silva, Scalon Silvana de Paula Quint?o, Silva Kesia Esther da, Food Science and Technology (Campinas) . 2013 ,第1期

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2. Health potential and physicochemical attributes after minimal processing and during refrigerated storage of orange (Citrus sinensis L., Osbeck). [J] . Velde F. van de, Guemes D. R, Piagentini A. M, International journal of fruit science . 2013 ,第3期

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Physicochemical and microbiological characteristics of minimally processed 'Champagne' oranges (Citrus reticulata × Citrus sinensis) in different packgings

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