Publicaciones en colaboración con investigadores/as de KU Leuven (2)

2007

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

    Postharvest Biology and Technology, Vol. 43, Núm. 2, pp. 230-237

  2. Respiration rates of fresh-cut bell peppers under supertamospheric and low oxygen with or without high carbon dioxide

    Postharvest Biology and Technology, Vol. 45, Núm. 1, pp. 81-88