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Journal: Foods, 2021
Volume: 10
Number: 449
Article:
Effect of Cross-Linked Alginate/Oil Nanoemulsion Coating on Cracking and Quality Parameters of Sweet Cherries
Authors:
by
Camilo Gutiérrez-Jara, Cristina Bilbao-Sainz, Tara McHugh, Bor-Sen Chiou, Tina Williams and Ricardo Villalobos-Carvajal
Link:
https://www.mdpi.com/2304-8158/10/2/449
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