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Kang, H.M. and Saltveit, M.E. (2003) Wound-induced increases in phenolic content of fresh-cut lettuce are reduced by a short immersion in aqueous hypertonic solutions. Postharvest Biology and Technology, 29, 271-277.
http://dx.doi.org/10.1016/S0925-5214(03)00043-7

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