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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
Open Access
Effect of two types of ozone treatments on the quality of apple fruits
Maciej Balawejder
Maciej Balawejder
Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów
Rzeszów, Poland
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Balawejder, Maciej
,
Natalia Matłok
Natalia Matłok
Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów
Rzeszów, Poland
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Matłok, Natalia
,
Wioletta Sowa
Wioletta Sowa
Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów
Rzeszów, Poland
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Sowa, Wioletta
,
Natalia Kończyk
Natalia Kończyk
Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów
Rzeszów, Poland
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Kończyk, Natalia
,
Tomasz Piechowiak
Tomasz Piechowiak
Department of Chemistry and Food Toxicology, Collegium of Natural Sciences, University of Rzeszów
Rzeszów, Poland
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Piechowiak, Tomasz
and
Anita Zapałowska
Anita Zapałowska
Department of Agriculture and Waste Management, Collegium of Natural Sciences, University of Rzeszów
Rzeszów, Poland
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Zapałowska, Anita
Dec 30, 2021
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 2 (December 2021)
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Published Online:
Dec 30, 2021
Page range:
285 - 292
Received:
Oct 01, 2021
Accepted:
Dec 14, 2021
DOI:
https://doi.org/10.2478/aucft-2021-0026
Keywords
apple
,
ozone treatment
,
antioxidant activity
,
polyphenols
,
essential oils
,
HS-SPME
© 2020 Maciej Balawejder et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
