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Influence of cultivar, maturity stage, and storage conditions on phenolic composition and enzymatic browning of pear fruits

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https://hal.inrae.fr/hal-02706785
Contributor : Migration Prodinra <>
Submitted on : Monday, June 1, 2020 - 3:43:33 PM
Last modification on : Friday, April 30, 2021 - 4:34:05 PM

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  • HAL Id : hal-02706785, version 1
  • PRODINRA : 117484

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Marie Josèphe Amiot, M. Tacchini, S.Y. Aubert, W. Oleszek. Influence of cultivar, maturity stage, and storage conditions on phenolic composition and enzymatic browning of pear fruits. Journal of Agricultural and Food Chemistry, American Chemical Society, 1995, pp.1132-1137. ⟨hal-02706785⟩

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