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SYNERGETIC EFFECT OF TEMPERATURE AND PULSED ELECTRIC FIELD OF POLYPHENOL OXIDASE INACTIVATION ASSIST
【机 构】
：
Berlin University of Technology,Department of Food Biotechnology and Food Process Engineering,Koenig
【出 处】
：
2009北京非热加工技术国际研讨会
【发表日期】
：
2009年11期
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