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bibliographicCitation Arias E, González J, Oria R, Lopez-Buesa P. Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction. J Food Sci. 2007 Oct;72(8):C422–9. doi: 10.1111/j.1750-3841.2007.00484.x. PMID: 17995596.
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title Ascorbic Acid and 4‐Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction
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