Post-harvest Application of Hot Water and Aloe Vera Gel Improves the Physico-chemical Properties and Shelf-Life of Table Grapes
Author:
Funder
Arak University
Publisher
Springer Science and Business Media LLC
Subject
Horticulture
Link
https://link.springer.com/content/pdf/10.1007/s10341-023-00895-8.pdf
Reference49 articles.
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2. Barman K, Sharma S, Siddiqui MW (2018) Heat treatments for enhancing storability of fruits and vegetables. In: Emerging postharvest treatment of fruits and vegetables. Apple Academic Press, https://doi.org/10.1201/9781351046312
3. Bergmeyer N (1970) Methoden der Enzymatischen Analyse. Academic Press, Berlin
4. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Food Sci Technol 28(1):25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
5. Creasy GL, Creasy LL (2009) Grapes: crop production science in horticulture. CABI, Wallingford, p 332
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