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Influence of blanching treatments on colour, texture, chlorophylls content and sensory quality of broccoli (Brassica oleracea L.)
E. M. Gonçalves*, J. Pinheiro, M. Abreu, T. R. S. Brandão, C. L. M. Silva
*Corresponding author for this work
Research output: Contribution to conference › Abstract › peer-review
5
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