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FOOD CHEMISTRY/BIOCHEMISTRY - Polyphenol Oxidase Activity, Color Changes, and Dehydration in Table Grape Rachis during Development and Storage As Affected by N-(2-Chloro-4-pyridyl)-N-phenylurea/ / Camajal-Mill�n, E / American Chemical Society, Books and Journals Division] / Journal of agricultural and food chemist / 946-951p. / 2001
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