Biblio
“Color quality of Oregon strawberries—impact of genotype, composition, and processing”, Journal of food science, vol. 72, pp. C025–C032, 2007.
, “Formation of Zinc-Chlorophyll-Derivative Complexes in Thermally Processed Green Pears (Pyrus communis L.)”, Journal of food science, vol. 72, pp. C397–C404, 2007.
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