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EFFECT OF CYSTEINE WITH ESSENTIAL OILS ON QUALITY ATTRIBUTES AND FUNCTIONAL PROPERTIES OF ‘BLANCA DE TUDELA’ FRESH CUT ARTICHOKE

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The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this study is the evaluation of the effect of L-cysteine and, in combination with a mixture of essential oils components (

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