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Effect of microwave steamable bag design on the preservation of ascorbic acid and antioxidant capacity and on the physical properties of cooked frozen vegetables: A case study on broccoli (Brassica oleracea)
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K. Dolan
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B. Harte
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E. Almenar
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D. S. Sogi
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M. Siddiq
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Xueying Zhong
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