Influence of storage temperature on the kinetics of the changes in anthocyanins, Vitami C., and antioxidant capacity in fresh-cut strawberries stored under high-oxigen atmospheres
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 74, no. 2 (2009), p. C184-C191 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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