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This page is a summary of: Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched with Foeniculum vulgare essential oil, Journal of the Science of Food and Agriculture, June 2019, Wiley,
DOI: 10.1002/jsfa.9775.
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