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Quality Characteristics and Antioxidant Activities of Carrots Based on Pretreatment Conditions
Jin-Hee Choi
, Ji-Hye Chu, Hye-Sook RyuJournal of The Korean Society of Food Culture :: Vol.37 No.2 pp.153-161
DOI:https://doi.org/10.7318/KJFC/2022.37.2.153
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