Quality Retention of Fresh-Cut Pepper as Affected by Atmosphere Gas Composition and Ripening Stage

AuthID
 P-00A-04P
5
Author(s)
Rodoni, L
·
Vicente, A
·
Azevedo, S
·
Tipo de Documento
Article
Year published
2015
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 60, Número: 1, Páginas: 109-114 (6)
Indexing
Wos®
Scopus®
Crossref®16
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84921945011
Wos: WOS:000345106100016
Source Identifiers
ISSN: 0023-6438
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