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[期刊论文] 作者：Nikos G. Tzortzakis,Katerina T,
来源：食品与营养科学(英文) 年份：2011
Tomato fruits (Solanum lycopersicum, L.) were exposed to origanum oil, vinegar, or chlorine at 12℃ and 95% RH. Quality-related attributes were examined during...
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