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Biomolecules / Coenzymes / Organic acids / Packaging / Food technology / Antioxidant / Phenolic content in wine / Modified atmosphere / Aril / Anthocyanin / Perforation / Ascorbic acid
Date: 2016-01-16 04:33:15
Biomolecules
Coenzymes
Organic acids
Packaging
Food technology
Antioxidant
Phenolic content in wine
Modified atmosphere
Aril
Anthocyanin
Perforation
Ascorbic acid

Zaharan Hussein Perforation‐Mediated Modified Atmosphere Packaging (PM‐MAP) and Shelf‐Life of  Pomegranate Fruit Arils (cv. ACCO) Abstract Perforation‐mediated  modified  atmosphere  packaging  (

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