Quality Preservation of Sweet Cherry Cv. 'Staccato' by Using Glycine-Betaine or Ascophyllum Nodosum

AuthID
 P-00R-Z4B
7
Author(s)
Sequeira, A
·
Ribeiro, C
·
Guedes, F
·
Document Type
Article
Year published
2020
Published
in Food Chemistry, ISSN: 0308-8146
Volume: 322, Pages: 126713
Indexing
Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85082970098
Source Identifiers
ISSN: 0308-8146
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