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L. D. Alvarez and A. Chiralt, “Color of Minimally Processed Fruits and Vegetables as Affected by Some Chemical and Biochemical Changes,” In: S. M. Alzamora, M. S. Tapia and A. Lopez-Malo Eds., Minimally Processed Fruits and Vegetables, Aspen Publishers, Frederick, 2000, pp. 111-126.

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