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    Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

    Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots by Coşkun, Ali Levent, Türkyılmaz, Meltem, Aksu, Özge Turfan, Koç, Betül Erkan, Yemiş, Oktay, Özkan, Mehmet

    Published in Food chemistry
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