Francisco de Asís
Artés Hernández
Catedrático de Universidad
KU Leuven
Lovaina, BélgicaPublications in collaboration with researchers from KU Leuven (2)
2007
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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
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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