High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers

  1. Conesa, A.
  2. Artés-Hernández, F.
  3. Geysen, S.
  4. Nicolaï, B.
  5. Artés, F.
Aldizkaria:
Postharvest Biology and Technology

ISSN: 0925-5214

Argitalpen urtea: 2007

Alea: 43

Zenbakia: 2

Orrialdeak: 230-237

Mota: Artikulua

DOI: 10.1016/J.POSTHARVBIO.2006.08.016 GOOGLE SCHOLAR
Datuen iturria: Scopus