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Besada Ferreiro, CM.; Llorca Martínez, ME.; Novillo Borrás, P.; Hernando Hernando, MI.; Salvador, A. (2015). Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure. Food Control. 51:163-170. doi:10.1016/j.foodcont.2014.11.013
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/49521
Título: | Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure | |
Autor: | Besada Ferreiro, Cristina María Novillo Borrás, Pedro Salvador, Alejandra | |
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Persimmon cv. Fuyu is chilling-sensitive and manifests chilling injury symptoms, flesh gelling and fruit
darkening, during cold storage and subsequent shelf life. The objective of this study was to evaluate the
effect ...[+]
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Derechos de uso: | Cerrado | |
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Versión del editor: | http://dx.doi.org/10.1016/j.foodcont.2014.11.013 | |
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