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Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
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Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
Rodoni, Luis Maria et al · Elsevier Science · 2015 · ISSN 0023-6438
The responses of fresh-cut (FC) vegetables to CO2 and O2 levels depend on their ripening stage and degree of processing. In this work we evaluated the effect of storage under different CO2 (2.5; 5; 10 and 15 kPa) and O2 ...
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Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.Disponible en 2 proveedores
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