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USE OF ALMOND GUM AND GUM ARABIC AS NOVEL EDIBLE COATING TO DELAY POSTHARVEST RIPENING AND TO MAINTAIN SWEET CHERRY (PRUNUS AVIUM) QUALITY DURING STORAGE

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

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USE OF ALMOND GUM AND GUM ARABIC AS NOVEL EDIBLE COATING TO DELAY POSTHARVEST RIPENING AND TO MAINTAIN SWEET CHERRY (PRUNUS AVIUM) QUALITY DURING STORAGE

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