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This page is a summary of: Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate / Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adi..., Food Science and Technology International, February 1999, SAGE Publications,
DOI: 10.1177/108201329900500105.
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