Use of hydrogen peroxide, citric acid and sodium hypochlorite as sanitizer for minimally processed table grapes

Muharrem Ergun, Ezgi Dogan
  • Ciência e Técnica Vitivinícola, January 2018, EDP Sciences
  • DOI: 10.1051/ctv/20183301058

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http://dx.doi.org/10.1051/ctv/20183301058

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