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The aim of this study was to examine the applicability of delactosed whey permeate (DWP) treatment on preserving the quality and antioxidant attributes of fresh-cut tomato. Tomatoes were treated with 3% DWP by dipping, spraying and a combination of both, stored at 4 °C for 10 days and compared with the industrial standard, chlorine. The combination of dipping and spraying of DWP showed the best results...
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