Ebenézer de Oliveira Silva

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The pulsed ultraviolet radiation (UVP) has been used as an alternative strategy for the control of microorganisms in food. However, its application causes the browning of minimally processed fruits and vegetables. In order to control the browning of the 'Tommy Atkins' minimally processed mango and treated with UVP (5.7 J cm-2) it was used(More)
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