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    Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and sodium chloride solutions

    Minimally processed lettuces: extending shelf life through packaging and treatment with salicylic acid and sodium chloride solutions by Diana Melisa Chaves Morillo, Elizabeth Tobar Delgado, Luis Fernando Valencia Flórez, Laura Latorre Vásquez, Diego Trejo Escobar, Diego Fernando Mejía España

    Published 2025-02-01
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