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2006•Postharvest Biology and TechnologyRequires access

Fresh-cut radish using different cut types and storage temperatures

Juan Saavedra del Águila, Fabiana Fumi Sasaki, L. S. Heiffig, Edwin M. M. Ortega, Ângelo Pedro Jacomino, Ricardo Alfredo Kluge

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Key concepts: Ascorbic acid, Titratable acid, Chemistry, Lightness, Respiration rate, Horticulture, Respiration, Food science

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