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Salinity effects on enzymatic browning and antioxidant capacity of fresh-cut baby Romaine lettuce (Lactuca sativa L. cv. Duende) |
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| Authors: | Marco Chisari Aldo Todaro Riccardo N. Barbagallo Giovanni Spagna |
| Affiliation: | DOFATA – Dipartimento di OrtoFloroArboricoltura e Tecnologie Agroalimentari, University of Catania, Via Santa Sofia 98, 95123 Catania, Italy |
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