Improving Antioxidant Capacity of Fresh-Cut Mangoes Treated with UV-C
Article first published online: 31 MAR 2007
Journal of Food Science
Volume 72, Issue 3, pages S197–S202, April 2007
How to Cite
González-Aguilar, G. A., Villegas-Ochoa, M. A., Martínez-Téllez, M.A., Gardea, A.A. and Ayala-Zavala, J. F. (2007), Improving Antioxidant Capacity of Fresh-Cut Mangoes Treated with UV-C. Journal of Food Science, 72: S197–S202. doi: 10.1111/j.1750-3841.2007.00295.x
- Issue published online: 31 MAR 2007
- Article first published online: 31 MAR 2007
- MS 20060415 Submitted 7/26/2006, Accepted 1/14/2007
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